Crispy flat tortillas topped with smoky chipotle chicken, beans, cream, and fresh toppings.
Ingredients
Scale
Measurement units
- 8 whole tostadas (or fried tortillas)
- 2 cup chicken tinga
- 1 cup refried beans
- ½ cup Mexican crema
- ½ cup queso fresco, crumbled
- 2 cup iceberg lettuce, shredded
- 1 whole avocado, sliced
- ½ cup salsa verde or roja
Ingredients
Scale
Measurement units
- 8 whole tostadas (or fried tortillas)
- 2 cup chicken tinga
- 1 cup refried beans
- ½ cup Mexican crema
- ½ cup queso fresco, crumbled
- 2 cup iceberg lettuce, shredded
- 1 whole avocado, sliced
- ½ cup salsa verde or roja
Instructions
Heat the components
Warm chicken tinga and refried beans.
Equipment
- skillet
Ingredients
- tinga (2 cup)
- beans (1 cup)
Assemble to serve
Spread beans on each tostada. Top with chicken tinga, lettuce, avocado, queso fresco, drizzle of crema, and salsa.
Ingredients
- tostadas (8 whole)
- lettuce (2 cup)
- avocado (1 whole)
- queso (½ cup)
- crema (½ cup)
- salsa (½ cup)
Before you cook
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