1packagePollo Asado Marinated Chicken Thighs - approx. 1.5lbs per package
1 16-ouncecan refried pinto beans
2cupsshredded lettuce, romaine or iceberg
2roma tomatoes, seeded and diced
1bunch cilantro, chopped
2avocado, pitted and sliced
2small radishes, sliced thin, for garnish
Nonstick cooking spray
8tortilla shells of choice - Siete suggested, but any soft tortilla shell will do
Cook pollo asado chicken thighs according to package directions on back of package. Once done, allow to cool and transfer to a cutting board. Roughly chop using a chef’s knife, and set aside.
To a medium saucepan, heat refried beans according to directions.
Prep toppings: dice tomatoes, chop cilantro, slice avocado and radish.
To a medium skillet, use nonstick cooking spray and warm skillet on medium high heat. Add tortilla to skillet and cook, flipping every 2 minutes, until tortilla is crisp all over, 4 to 5 minutes total. Place each crispy tortilla on a plate, and set aside. Continue until all tortillas are crispy.
To assemble, spread each tostada with refried beans and top with pollo asado, shredded lettuce, tomato, queso fresco, radish, cilantro and diced avocado.
nutrition info is for 1 tostada. We easily eat 2 per person at Casa de Crews, which would provide 4 servings. These are also party perfect for 6-8 people!