Chicken Suiza Tostadas

Oh my goodness, it has been way too long since I have been able to post anything food related here, but my computer is working again (for the most part) and I am ready to get back to making a more regular appearance on here!

According to my camera, I actually made these back on April 12, so it seems that I am about 2 months behind in all my posting, which is a shame, because I have made some yummy stuff during that time!  These tostadas are actually a spin on a recipe that was getting posted all over the various blogs that I read, they were intended to be eaten as a sandwich, but being such a Mexican food lover, I have a hard time putting the concept of Mexican food and sandwiches together, plus I wanted something crunchy, so thus I served it tostada style!  But feel free to serve on a nice crusty roll if it is a sandwich that you crave!

This is actually a Rachael Ray recipe, and it actually took less than 30 minutes!  The basis is a pre-cooked rotisserie chicken, so that really eliminates a lot of time, but there is some prep involved with getting all of the chicken off of the bone.  (Quick Tip: It is much easier to pull the chicken off the bone and shred it while it is still warm, so if I go to the grocery store early in the day, I always de-bone and shred the chicken when I get home and then just refrigerate until I am ready to start cooking.)  This smelled delicious while cooking, and the end result confirmed it, the chicken mixture was creamy with a touch of heat.  For the shells, I just took corn tortillas and fried them in a little bit of oil until crispy, but you could always use pre-made shells or bake them until crispy for a lighter version.

Since it was just me eating this, I was able to package up two more portions for the freezer, which will be just perfect when I need a Mexican fix after a long day at work!