Mixed tostadas

Recipe from: 16 April 2010

Ingredients 8
Servings 8
Time 25 mins

Ingredients

  • 10
    Corn tortillas
  • 225
    g
    Mashed red kidney or pinto beans
  • 2
    Steamed chicken breasts
  • 225
    g
    Guacamole
  • 115
    g
    Coarsely grated Cheddar cheese
  • 1
    Washed and dried iceberg lettuce
  • A few preserved jalapeño chillies, seeded and sliced finely
  • Oil
 

Method

10 mins
 
Everyone always does Tortilla’s and just to be different, I thought we could have these for today’s menu – plus they are easier.

They are quite small and you must be careful not to put anything juicy with them as it will ruin it.

Heat the oil and fry the tortilla’s until golden brown and crisp but not hard.

Spread each tortilla with a layer of beans, a layer of sliced lettuce and then arrange the chicken before spreading over a layer of guacamole and finally the grated cheese.

Arrange on plates for eating by hand.

This recipe serves about 10 people
 

Read more on: deep-fry  |  starch
 

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