Many years ago, I worked at a Mexican Restaurant in Wisconsin Dells. It was really my first experience in the food industry – the good, the bad, the partying, the learning swear words en español, the ridiculously bright shirts we had to wear and eating Mexican food 5-6 times a week. Needless to say, between the partying and excessive amounts of chips and salsa I wasn’t in the best shape of my life. (Although I will say that it was a very fun summer!)
But that phase is long behind me – my friends now call me Nana, I’m at my healthy weight and thankfully I no longer own any of those ridiculous shirts, but every now and then I get those cravings for the Mexican food that I subsided off that summer.
I obviously had to rotate meals, but the tostadas was always one of my favorites and I always love a meal that can be customized!
Chicken Tostadas – 4 servings
- 1 1/2 lbs boneless, skinless chicken thighs
- 8 oz salsa verde
- 1 can of refried beans
- tostada shells*
- toppings: lettuce, tomato, green onions, salsa, sour cream
Preheat oven to 350° F. Place chicken in glass container and cover with salsa verde.
Bake for about 40-45 minutes, until chicken is cooked through. (I always over-cook chicken, I blame it on my Food Microbiology class)
Let cool and shred chicken. Heat beans.
Put out toppings, beans and tostada shells and build your tostada!
*I made toastada shells by cutting sprouted tortillas into circles and then baking them at 400° F for about 2 minutes per side.