Chicken Tostadas Recipe
Summary
Ingredients
| Tortillas | 8 6 inch | |
| Cooking oil | ||
| 2 whole medium chicken breasts | ||
| 1/4 cup sliced green onion | ||
| Butter/Margarine | 2 Tablespoon | |
| Tomato sauce | 1 8 Ounce | |
| Garlic salt | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Lettuce | 2 Cup (16 tbs), shredded | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
| 1 large avocado, seeded, peeled, and sliced | ||
| Ripe olives | 1/2 Cup (16 tbs), pitted | |
Directions
In small skillet cook tortillas, one at a time, in 1/4 inch hot oil for 20 to 40 seconds on each side or till crisp and golden.
Drain on paper toweling; keep warm in foil in 250° oven.
Skin, bone, and cut chicken breasts into very thin strips.
In medium skillet quickly cook chicken and onion in butter or margarine till chicken is done and onion is tender.
Add tomato sauce, garlic salt, salt, and cumin.
Reduce heat and simmer, covered, for 15 to 20 minutes.
To assemble each tostada, place a warm tortilla on serving plate; spoon on chicken mixture, then lettuce, cheese, avocado slices, and olives.
Drizzle with bottled hot pepper sauce to taste, if desired.
Drain on paper toweling; keep warm in foil in 250° oven.
Skin, bone, and cut chicken breasts into very thin strips.
In medium skillet quickly cook chicken and onion in butter or margarine till chicken is done and onion is tender.
Add tomato sauce, garlic salt, salt, and cumin.
Reduce heat and simmer, covered, for 15 to 20 minutes.
To assemble each tostada, place a warm tortilla on serving plate; spoon on chicken mixture, then lettuce, cheese, avocado slices, and olives.
Drizzle with bottled hot pepper sauce to taste, if desired.
Chef
