Recipe courtesy of Kelsey Nixon
Show: Family Food
Print
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 tablespoon vegetable oil
  • 4 corn tortillas
  • 1 can refried beans
  • 3/4 cup shredded Monterey Jack cheese 
  • 1 rotisserie chicken, breast meat only, torn 
  • 1 cup shredded green cabbage 
  • 1/2 cup grape tomatoes, diced
  • 1 avocado, halved, pitted and diced 
  • 2 limes, quartered
  • Kosher salt and cracked black pepper
  • Salsa, for serving, optional

Directions

Watch how to make this recipe.

Pour the vegetable oil into a medium nonstick skillet over medium-high heat. Add 1 or 2 tortillas at a time, depending on the size of your skillet, and toast in the hot oil until both sides are crispy, 3 to 4 minutes for each. Transfer to a plate lined with paper towels.

Heat the refried beans in a small saucepan over medium heat until warmed through.

To assemble each tostada, begin with a layer of 1/4 cup refried beans over each crispy tortilla. Top with about 1/4 cup of the cheese, followed by the same of the chicken, cabbage, tomatoes and avocado. Finish each tostada with a generous squeeze of lime juice and season with salt and pepper. If desired, serve with your favorite salsa.

Baby version: Rather than an open-faced tostada, make a kid-friendly quesadilla that's easier to eat for your little one. Begin assembling by layering 1/4 cup refried beans over 1 corn tortilla (not toasted. Follow the same assembly directions as listed above with the exception of the cabbage. Top the layers with an additional corn tortilla and cook in a non-stick skillet with a glug of vegetable oil over medium-high heat. Flip quesadilla occasionally until cheese is melted. Cut into bite size pieces before serving.

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