Thursday, February 9, 2012

A Surprisingly Fresh Lunch

Going on vacation always gives me renewed energy to try making new dishes. I was happy to discover last week -- tostadas. They are kind of like little Mexican pizzas. All I did was bake a few corn tortillas and then top them with refried beans, cheese, lettuce, cilantro, avocado, and tomato. (I did not use any chicken as the recipe calls for below and it was still delicious.) Paired with some homemade chicken tortilla soup, these tostadas made for a refreshing and simple lunch. Enjoy!

(Adapted from Whole Foods and

8 whole corn tortillas
Vegetable oil
Chili powder

1 cup refried beans
12 ounces shredded rotisserie chicken meat
1 ripe avocado, peeled, pitted and sliced into wedges
1 cup grated pepper jack cheese (or any kind of cheddar jack or Mexican blend shredded cheese)
1 cup thinly sliced romaine lettuce
1 cup freshly chopped cilantro
1 cup chunky salsa or diced tomatoes


Preheat oven to 400 degrees F.

Brush both sides of the corn tortillas with vegetable oil and sprinkle one side with salt and chili pepper to taste. Place in a single layer on an ungreased baking sheet, and bake for 5 minutes, turning them over once, and then bake them for another 5 minutes until they are crispy.

Heat the beans and chicken in the microwave.

Once the corn tortillas are done baking, spread a thin layer of beans on each, and top with some shredded cheese. Return to the oven for about 2-3 minutes, until the cheese is melted.

Top each tortilla with chicken, lettuce, cilantro, avocado, and salsa (or tomatoes).

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