Mini Chicken Tostadas

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November 21, 2016

Recipe by Pamela Salzman

Ingredients

6 6-inch soft corn tortillas

unrefined olive oil for brushing tortillas

2 cups cooked, shredded chicken taco meat (click here for a slow cooker and oven version) or use 1 -2 cans of refried beans for a vegetarian version

1 cup shredded Mexican cheese (or Monterey Jack or cheddar)

Additional toppings: guacamole, salsa, sour cream, chopped fresh cilantro, sliced scallions

Directions

1For directions visit Pamela Salzman

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