Directions 6 steps | 60 Minutes
Prepare the tostadas. In a medium saucepan, heat the corn oil. Once hot, fry the tortillas, one or two at a time, until they are lightly browned on both sides. Remove them from the oil with tongs and allow them to drain on paper towels. Repeat until all of the tortillas are fried. Set the fried tortillas aside.
Prepare the chicken mixture. Reserve two tablespoons of the frying oil in the saucepan and discard the rest. Add the chicken breasts, minced jalapeños and finely chopped onions to the pan. Sauté until the vegetables soften and the chicken is white and cooked on all sides. Turn off the heat and set it aside.
Prepare the bean mixture. In a medium bowl, mix the refried beans, kidney beans, hot sauce, salt and pepper together in a medium bowl and stir until combined.
Assemble the chicken tostadas. On each tortilla, spread a large dollop of the bean mixture and then top with the chicken mixture. (See notes 1.)
Sprinkle on the cheddar cheese, then the chopped salad greens, chopped Roma tomatoes and avocado slices.
Top with sour cream, salsa and sliced scallions. Squeeze lime over the tostada and season to taste and serve. Enjoy!
- For layer of melted cheese, add more shredded cheddar or cojita on each tostada after the bean mixture and place them all on a sheet pan and heat in an oven at 350°F until the cheese melts. Then continue with the other layers.