First Up
02:26
First Up
Chicken Tostadas 02:26
Crunchy tostadas topped with rotisserie chicken: what could be easier?
Now Playing
01:59
Now Playing
Avocado Tomatillo Salsa 01:59
Serve this salsa verde to your guests, and they'll be green with envy.
- Level: Easy
- Total: 25 min
- Prep: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 604
- Total Fat
- 26 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 150 milligrams
- Sodium
- 927 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 8 grams
- Protein
- 55 grams
- Sugar
- 7 grams
Ingredients
8 tostadas
1 cup refried beans, warmed
4 cups cooked chicken, shredded
2 cups finely shredded lettuce
1 medium red onion, thinly sliced into rings
8 radishes, thinly sliced
1 cup crumbled queso fresco or mild feta cheese
Mexican sour cream or regular sour cream, for drizzling
Fresh Tomatillo-Avocado Salsa, recipe follows
Fresh Tomatillo-Avocado Salsa
8 ounces tomatillos, husked, rinsed and coarsely chopped
1 avocado, halved, pitted and peeled
1/2 cup packed fresh cilantro leaves
1 serrano chile
1 tablespoon fresh lemon juice
Salt and freshly cracked black pepper
Directions
- Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.;
Fresh Tomatillo-Avocado Salsa
- Combine the tomatillos, avocado, cilantro, chile, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use.
My Private Notes
Show:
Mexican Made Easy
Episode:
Quick and Easy
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