Spicy Chicken Tostadas

Who doesn’t like a taco every now and then? How about a tostada? Yum, I say! They’re so easy and so quick, yet still tasty. I had some extra Chilean Salsa (Pebre) on hand so I decided to use it as a topper and make these tostadas a little bit spicy. I’ve also used the Creamy Tomatillo Dressing on top – it’s very similar to Cafe Rio’s and is fantastic on top of these in place of the salsa.

Yield: 4 servings | Total time (est.): 0:25

Ingredients for Spicy Chicken Tostadas:

4 tostada shells
1 boneless skinless chicken breast
1 cup iceberg lettuce, shredded
1/2 cup sour cream
1/2 cup shredded mozzarella cheese
1 cup Chilean Salsa (Pebre) – this will give it the spiciness. Other salsa can be used if desired.
1 tbsp olive oil

Instructions:

Chop up the chicken breast into small chunks, and pan-fry in oil until cooked through in a medium skillet, over medium-high heat.
When the chicken is ready, place the tostada shells on top of the chicken for about 30 seconds to warm them up.
Stack equal portions of the chicken on the tostada shells, followed by equally divided portions of the mozzarella cheese, lettuce, sour cream, and salsa (the recipe for Chilean Salsa can be found in the website).
Serve immediately. Enjoy!




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