Mixed Tostadas Recipes

Ingredients :

oil, for shallow frying

14 freshly prepared unbaked corn tortillas

1 cup mashed red kidney or pinto beans

1 iceberg lettuce, shredded

oil and vinegar dressing (optional)

2 cooked chicken breasts, skinned and thinly sliced

8 oz Guacamole

1 cup coarsely grated Cheddar cheese

pickled jalapeno chilies, seeded and sliced, to taste

Heat the oil in a frying pan and fry the tortillas until golden brown on both sides and crisp but not hard. Spread each tortilla with a layer of beans. Put a layer of shredded lettuce (which can be left plain or lightly tossed with a little dressing) over the beans. Arrange pieces of chicken in a layer on top of the lettuce. Carefully spread over a layer of the Guacamole and finally sprinkle over a layer of the grated cheese. Arrange the mixed tostadas on a large platter. Serve on individual plates but eat using your hands.

Makes 14

Like little edible plates, these fried tortillas can support anything that is not too juicy.

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