Cooking Underwriter: Chicken Tostada

My favorite meal is a Mexican Meal I love our local Mexican Restaurant and it’s a tradition that every time that my hubby and I go we always order a tostada salad before our dinner to share. It is a fried corn tortilla topped with refried beans with a balsamic glaze salad dressing on the lettuce and beets as a garnish on a bed of the tostada . So the other day at lunch time I was craving the tostada from Casa Vega so I thought to myself. We made Chicken tacos the other night so I can make this at home; but if you have leftover rotisserie chicken that will work too. I didn’t have any refried beans so I used chicken as the base with a salsa on the top.

Serves 4 to 6 depending on appetite.

Chicken Tostada Ingredients:

6 Corn Tortilla for each person

1 1/2 cup cooked chicken about a 1/4 cup for each tostada

1 1/2 cup thinly sliced romaine lettuce about a 1/4 cup per tostada

1 cup grated sharp cheddar cheese about 1/8 cup per tostada

6 tablespoon salsa 1 tablespoon per tostada

1 Teaspoon Butter

1 Teaspoon Olive Oil

　

Balsamic Glaze Dressing Ingredients:

3 Tablespoon Brown Gulden's Mustard

1/4 cup Aged Balsamic Vinegar

2 teaspoons granulated garlic

1 teaspoon dried cilantro

½ cup of Extra Virgin Olive Oil

1/4 teaspoon Salt

1/4 teaspoon Pepper

1/4 teaspoon sugar

Equipment:

Medium Size Bowl to mix Balsamic Glaze dressing in

Frying pan

Paper Towels

Heat up chicken either in microwave or in a frying pan. I used my All Clad Mini Frying Pan.

Next take Olive Oil and butter and melt together in a frying pan. I used the same one for heating up the chicken. Take Tortilla and place in All Clad frying pan an fry until golden on both side.