Ingredients
-
2
-
1/2
-
1
-
1 - 1 1/2
-
1/3
-
-
-
-
-
-
-
-
-
-
Directions
Chicken Avocado Tostadas, I first made these when trying to follow a dairy-free, gluten-free diet The shells are corn (no wheat) and the avocado is meant to replace the cheese on traditional tostadas, but I still love these even now that I’m back to a normal diet because they taste so good The flavor comes mostly from the base foods, so some people might find this bland and you may need to find a way to spice it up a bit, perhaps some hot taco sauce or some jalapeno slices Also, I always cook for one, so that’s what the recipe calls for (easily multiplied, however) These are great for lunch with a side of fresh, ripe fruit P S Measurements are approximate, I’m an eyeballer , The only thing that I did different on this recipe was to use corn tortillas instead of tostadas since that is what I had on hand This made for a very tasty lunch and I will most definitely make this again Thanks for posting this Made for Zaar Cookbook Tag , The only thing that I did different on this recipe was to use corn tortillas instead of tostadas since that is what I had on hand This made for a very tasty lunch and I will most definitely make this again Thanks for posting this Made for Zaar Cookbook Tag
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Steps
|
1
Done
|
Heat the Honey in a Skillet, Just Until It Starts Melting a Bit - Do not Let It Burn. |
|
2
Done
|
Stir in the Cooked Chicken Pieces and Sprinkle on Black Pepper and Red Pepper Flakes, to Taste. Remove from Heat and Cover With Lid to Keep Warm. |
|
3
Done
|
Toast Tostada Shells in Toaster Oven Until Lightly Browned (keep a Close Eye on, These Will Burn Quickly). |
|
4
Done
|
Spread Refried Beans Onto Shells, Then Top With the Chicken and Avocado. |
