Title: Mixed Tostadas
Categories: Mexican Poultry
Yield: 6 Servings
| 1 1/2 | c | Refried Beans; * |
| 1 1/2 | c | Casera Sauce; ** |
| | | Vegetable Oil |
| 6 | | Corn Tortillas; *** |
| 2 | c | Chicken; Cooked, Cut Up |
| 3/4 | c | Montery Jack Cheese;Shredded |
| 3 | c | Lettuce; Shredded |
| 1 | | Avocado; Cut Into 12 Slices |
| | | Dairy Sour Cream |
* See Burrito Recipe. ** See Sowest2. *** Tortillas should be 6 to 7
inches in diameter. Prepare Refried Beans and Casera Sauce; heat separately
until hot. Heat 1/8-inch of oil in skillet over medium heat just until
hot. Cook tortillas, one at a time in the hot oil, until crisp, about 1
minute; drain. Spread each tortilla with 1/4 cup of beans, top with 2 T of
the sauce, 1/3 cup of the chicken and 2 more T of the sauce. Sprinkle each
with 2 T of the cheese. Set oven control to broil. Place tortillas on
rack in broiler pan. Broil with tops 2 to 3 inches from the heat until
cheese is melted, about 3 minutes. Top each tortilla with 1/2 cup of
lettuce, 2 slices of avocado and sour cream.