2 cooked chicken breasts, skinned and
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
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.
Like little edible plates, these fried
tortillas can support anything that is not too juicy.