Super Simple Tostadas
We've had a lot going on this week. Sunday we went to the first Jets game of the season - I had a lot of fun because it was a gorgeous day and an exciting game, even though I'm not actually a Jets fan. Mike's bowling league was supposed to start its fall season Monday, and last night we had our second (and last) birthing class. This all means that I was looking for some very easy, very fast recipes when we went to the store this week.
I was flipping through my recipe book and I found this Cooking Light recipe for Chicken and Guacamole Tostadas. The recipe I made was heavily modified, though, because I (i) was lazy and substituted store-bought guac for homemade, (ii) had baby brain and didn't realize that I was forgetting to buy or make salsa and didn't have any lime juice, and (iii) was unlucky and couldn’t find tostada shells. So, Kirstin’s Super Simple Tostadas:
2 cups shredded rotisserie chicken (ours was “Latin” flavored)
1/4 teaspoon smoked paprika
8 6-inch corn tortillas (or tostada shells)
Salsa or Frank’s Red Hot or Tabasco Green Jalapeno Pepper Sauce
Pan fry tortillas in oil over medium-high heat until crispy (about 15 seconds per side - skip this if your store carries tostada shells). Combine shredded chicken with juice from lime and paprika.
Spread 1 tablespoon guacamole on each fried tortilla. Add approximately 1/4 cup of chicken mixture. Top with salsa (if you remembered to buy it) or, like I did, Frank’s Red Hot and Tabasco Green Jalapeno Pepper Sauce.