Leftover Chicken Tostadas

I didn't get a chance to do my normal grocery shopping this weekend so Hubs to the rescue!  He got a wonderful broasted chicken, a loaf of hot French bread and a salad and we had dinner.  Unfortunately, he didn't plan and forgot that we didn't have anything for dinner tonight.  Lucky for him, I always have a back-up plan and a full pantry. 

I always have refried beans (or pintos to make my own), rice and some sort of tortillas in the fridge.  I also keep different types of salsas, chilies and sauces.  So tonight, it's Chicken Tostadas, Mexican rice, and refried beans.  Olé!

Sorry, no ingredient line up.  Forgot to take a pic.  Here is what I used.

Chicken Tostadas
Leftover cooked Chicken, shredded (roughly 1-1/2 cups)
1/2 package Taco Seasoning (William's Chipotle is really tasty)
1Tbl. ground Cumen
1/2 cup Water
Corn Tortillas
Oil
Toppings: Use what you have on hand.
Refried Beans
Shredded Cheese (Sharp cheddar or Monterey Jack are good)
Chopped Onion
Cilantro
Shredded Lettuce
Chopped tomato
Taco Sauce
Salsa
Sour Cream
Chopped Black Olives
Lime

Take chicken off the bone and chop. 

In a skillet, combine chicken, seasoning and water.  Let simmer until warmed and thickened.

While chicken is simmering, fill a small skillet with about 1 inch of oil.  Heat over medium heat.
To test oil, take a small strip of tortilla and put in oil.  It should sizzle and start to get golden brown fairly quickly.

Take one tortilla and place in hot oil for about 15-20 seconds, then flip and continue to fry for another 15-20econds until it is golden brown and crispy. Be careful not to burn.

 Drain on a paper towel.  Continue to cook as many tortillas as you desire.



To make a tostada, lay one crispy tortilla on plate, add a spoon of refried beans, then layer on chicken, onions, salsa, and other toppings of your choice.  You can eat them with your hands or use a fork like I do.  Muy Bueno!