Ten-Minute Tostadas

 

Ingredients

· 8-12 store-bought tostadas

· Favorite store-bought bean dip

· 4 cups leftover chopped or shredded chicken, or however much you have on hand

· 1 1/2 cups shredded cheddar or Monterey Jack cheese

· Favorite tostada garnishes, such as shredded lettuce, avocado, pico de gallo, sour cream, pickled or thinly sliced fresh jalapenos, and cilantro

 

Steps

1) Lay the tostadas on a sheet pan. Dollop some bean dip on each one and, using the back of a spoon, spread the dip into a thin layer covering each tostada.

2) Place the chicken on top of the bean dip, being careful not to pile it too high or it won’t heat through; if using poached chicken, spoon a little bit of the poaching liquid from the storage container over the meat to help keep it moist while it reheats. Top with the shredded cheese, dividing it equally among the tostadas.

3) Heat the broiler to low and place the sheet pan underneath for 3 to 5 minutes, until the cheese melts and the edges of the tostadas turn a deep golden brown; watch carefully, as the tostadas can burn quickly.

4) Remove the tostadas from the oven and top with your favorite garnishes. Serve immediately.

 

From: Winner! Winner! Chicken Dinner: 50 Winning Ways to Cook it Up!

By: Stacie Billis