Mixed tostadas

8 servings Prep: 25 mins, Cooking: 10 mins
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A variation of the mexican tortilla.

By Food24 April 16 2010
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Ingredients (8)

10 tortillas — corn
225 g red kidney beans — or pinto beans, mashed
2 chicken — breasts, steamed
225 g guacamole
115 g cheddar cheese — grated
1 lettuce — iceberg
jalapeños — preserved, deseeded and sliced
oil
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Method:

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



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