Monday, April 20, 2015

Chicken and Avocado Tostadas

Sooooooo... I'm home alone this week.

Yes indeed, the hubby is away on a business trip in New Orleans. And what does the wife do when the hubby is away?

She eats Mexican food. Lots and lots of Mexican food. 

First off, I love tostadas. They are the easiest food to prepare. Slap a tortilla on a cookie sheet, top with whatever you want, and bake for a couple of minutes. Voila. You have a nice crispy tortilla with personalized hot and yummy toppings. It doesn't get any easier. I personally love to coat the tortillas with a thin layer of refried beans before baking. I typically just add cheese to the beans and bake, but this time I had some leftover roasted chicken. Throw that on there too, oh yes. 

When they came out of the oven, I topped them with shredded lettuce, sliced avocado, salsa, and a few crumbles of Cotija cheese. Have you ever tried Cotija cheese? I'm obsessed. It looks feta or goat cheese, but it tastes nothing like either. It's known for being slightly saltier than normal cheese. Which must be the reason I love it. 

Finish with a splash of fresh lime juice. 

The hubby left yesterday morning for New Orleans. Neither of us had ever been there, so I'm kind of jealous he got to go. Plus, his hotel is right on Bourbon St! I told him not to get into trouble. Or at least, too much trouble. So, he left yesterday, and I immediately pulled out the slow cooker to make a batch of Chicken Mole. I've been wanting to feature Chicken Mole on the blog, but it's taking some development. The original recipe calls for using chicken quarters, which the hubby and I didn't care for. Too much gristle that was cooked down and hard to extricate from the meat. Yesterday, I made it with chicken breasts and hit pay dirt. Sooooooo good. Recipe to follow soon! Especially since Cinco de Mayo is coming up.

I served a breast over Spanish Rice last night, but tonight? Tonight is Chicken Mole Taco Night. Aribba!

Yes, I realize arriba is a form of arribar which means to arrive. To sum up, yes, I'm saying Chicken Mole Tacos have arrived and I'm excited!!

Until I get that Chicken Mole recipe figured out, you'll have to make do with tostadas instead. Not that I would complain. They are easy, fast, and incredibly tasty. With customizing your own toppings, it's hard to see the kids turning up their noses to these. They might omit the avocado, but beans, tortillas, and cheese is usually a winning combination for everyone. 

Well folks, I have no idea what I'm going to get into today. I might go to the gym. I might go to the library. I might just stay home all day. I just don't know. The one thing I'm 100% sure of though?

Chicken Mole Tacos tonight :)

Happy Margarita Monday everyone!

Ingredients (makes 2 tostadas):

2- fajita size tortillas (corn or flour, your preference)
1/2 cup refried beans
1/4 cup cooked shredded chicken
toppings : Salsa, shredded lettuce, chopped cilantro, sliced avocado, crumbled Cotija cheese (sub your favorite cheese here!), lime wedges


1. Preheat oven to 425º.
2. Place 2 tortillas on a cookie sheet. Divide refried beans among tortillas. Top with shredded chicken.
3. Bake in preheated oven 5-7 minutes, or until edges of tortilla and chicken have browned.
4. Remove from heat. Top with desired toppings. Serve immediately!

Recipe adapted from Cooking Light.

Looking for other Mexican-inspired meals? Try these!


  1. I love Tex Mex and after I learned how to make that one thing that was in your enchiladas - I found out at the Mercado - I've been making it right and left - so this will come tomorrow night! :)

    1. Kelli- I just had to Google what Mercado was. Man, I wish we had one around here! The closest is Lexington, which is 2 hours away. Might have to make a drive :)

  2. Oh, if I lived closer, I'd gladly share in all your Mexican food goodness!

    1. Mexican food is the best. Hard to believe the hubby doesn't like it, he must be CRAZY! :)


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