Chef Jeremy's Chicken Tostadas with Guacamole

Chicken Tostadas with Guacamole

3 Cups             Roasted Chicken, shredded

6 ea                 Tostada Shells, or 5-inch Corn Tortillas

1 ea                 Avocado

2 ea                 Roma Tomatoes

1 ea                 Small Yellow Onion

1 ea                 Lime

3 Tbsp Fresh Chopped Cilantro

3 Tbsp             Queso Fresco or Cotija Cheese

¾ Cup              Refried Beans, Fat Free or Lowfat

1 tsp                Cumin

1 tsp                Chili Powder

1 tsp                Salt

1 tsp                Olive Oil

1. For this recipe, we will use a whole pre-roasted Chicken. You can find these in the deli area of most grocery stores. This will help cut down on prep time, as well as leave you with plenty of leftovers for other meals. Start by pulling the meat from your favorite section of the Chicken. Be sure to remove the skin and any bones that may be hiding. Tear 3 cups of meat into smaller chunks or strips, season with Cumin, Chili Powder, and Salt then set aside, reheating if necessary.
   
   
2. For the Tostadas, you should be able to find them premade in the tortilla aisle. If you cannot find precooked Tostadas, you can use 5-inch corn tortillas, however this will require a little extra oil. To make your own Tostadas, preheat your oven to 400 degrees. Lightly brush or spray both sides of the tortillas with Olive Oil or Cooking Spray and place in a single layer on a baking sheet. Bake for 3-5 minutes, then flip them over and cook for another 3-5 minutes, or until crispy like a tortilla chip and let cool.
   
   
3. Next, place the refried beans into a small pot and warm over low heat to prevent them from burning. If they seem too thick, you can add 1 tbsp of water to loosen them up. Be sure to stir them every few minutes.
   
   
4. Now we will prepare the Guacamole. Cut the Avocado in half all the way from top to bottom, circling the pit. Twist both halves of the Avocado to separate them, then lightly chop the pit with you knife and twist to remove. Scoop out the Avocado and place into a medium mixing bowl. Cut the Lime in half, then squeeze the juice over the Avocado. Use a fork to mash up the Avocado and mix the Lime Juice in to make a paste and set aside.
   
   
5. Dice the Tomatoes and Onion into small cubes. Add ¼ Cup of each into the Avocado and save the remainder for a little extra topping. Remove the Cilantro leaves from the stems and roughly chop the leaves into a small pile. Add 2 Tbsp of Chopped Cilantro to the Guacamole mixture and save the rest for topping as well. Add a pinch of Salt to the Guacamole, then mix it all together with a spoon.
   
   
6. To build your Tostadas, gently spread 1tbsp of Refried Beans onto the shells. Add ½ Cup of the seasoned Chicken to each shell, then add a scoop of Guacamole on top of that. Top the Guacamole with some Fresh Tomatoes, Onions, and Cilantro, if you wish. Lastly crumble 1 tbsp of Queso Fresco or Cotija Cheese over the top of each Tostada and enjoy! (Feel free to jazz them up with your favorite homemade Salsa or Hot Sauce, but this will change the Nutritional Value accordingly.)

Check out the cooking video here!