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That happens, right? If you need a ‘go to’ recipe for a crazy night during the week, see above.
These have been an easy favorite in our home for quite awhile now. I think at one point we were eating them weekly. Along with the wingless buffalo chicken pizza, I suppose our meals were getting a bit predictable. Hey, if plates are continuously being cleaned that’s a good sign, right?
What’s great about this recipe is that it can be as involved you want it to be. Have you been gone from your home for the last 9 hours, in and out of swim lessons, preschool, Target, the cleaners, the office, getting that horrid cough checked out at the pediatrician that was getting you very judgmental looks while in Target, working on homework, taking conference calls from your car, answering emails, all the while raising your kids? See option #1. Has it been a more laid back lazy day for you? Go for option #2. But I promise you that you can’t fail either way. And plates will be cleaned.
Recipe from ‘A Life From Scratch’ – serves 4 (2 tostadas/person)
Ingredients:
- 2 roasted chicken breasts
Option #1: Walk into store. Purchase 2 rotisserie chicken breasts. Go home.
Option #2: Roast the chicken breasts yourself. Preheat oven to 350 degrees. Rub two bone in chicken breasts with olive oil, sea salt, and pepper. Roast for 45 minutes.
- 2 TBS olive oil
- handful of cilantro, chopped
- juice of 2 limes
- salt & pepper
- 8 tostadas/tortillas, corn or flour – your choice
Option #1: Walk into store. Purchase package of tosdata shells. Go home.
Option #2: Make your own. Heat vegetable oil in deep pan on stove until hot. Fry tortillas in oil until browned and crisp. Drain on paper towels.
- vegetable oil (if frying tortillas)
- refried beans
- shredded mexican cheese
- your choice of toppings: tomatoes, lettuce, avocado, sour cream
Directions:
Preheat broiler to high.
Take your chicken (option #1 or #2 – no one is judging) and shred with a fork. Place in bowl and mix in olive oil, cilantro, lime juice, salt & pepper.
To assemble tostadas, spread a layer of refried beans on your tostada shells. Put a large handful of the flavored chicken on top of each one and sprinkle with cheese. Into the hot oven they go – just for a minute or two to warm them up and get the cheese melted.
Top with whatever you prefer.
Dinner in a snap, Ole!
Courtney
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This is like my Gringa Tostada recipe from back in February. Check it out! I went even quicker and used leftover turkey slices from the deli. Yours looks great! I’ll have to try it with a lime!
Here is is:
http://pantrychef.wordpress.com/2011/02/27/gringa-tostada/
Hi Courtney……I was checking out your evil little sticky buns (I think I gained weight just looking at them….yum!), and then came across this recipes. Sounds like a great quick meal and it looks delish! I really do have to stop by your blog more often.
Ah, thanks so much Sherry! If you balance the sticky buns out with another healthier option it all evens out, right?
Let me know if you try the tosdatas!
This was perfect timing! We almost always do Taco Monday’s at our house. I don’t know why. I was all set with ingredients when I saw this!
The refried beans add a nice amount of protein and “stick”- that our ground beef tacos are normally missing! I loved the lime taste. I imagine this would go perfect with a margarita!
Taco Mondays sound great!
And yes – you’re right, the refried beans do serve a purpose other than being tasty! You can enjoy them with a margarita soon enough!!!