Mexican food is hot weather food. This is a nice tostada with an interesting refreshing flavor.
Recipe: Season a chicken breast with sea salt, black pepper and a couple pinches of ancho chile powder.
Heat a saute pan over medium heat.
Add a small splash of olive oil.
Saute the chicken, till it is half way cooked.
Add a splash of water.
add a squeeze of lime juice.
Simmer the chicken till it finishes cooking and set the chicken breast on a cutting board.
Leave the pan juices on the heat.
Slice the chicken breast into thin slices.
Return the chicken slices to the simmering chili lime broth for one minute.
Set the slices aside.
Heat a saute pan over medium heat.
Add a splash of oil.
Grill two flour tortillas till they become crisp on both sides.
Drain the excess oil off of the tortillas on a dry towel.
Heat about 3/4 cup of refried beans in a small sauce pot with a small splash of water over low heat. (Quality canned refried beans are good for this recipe.)
Spread the refried beans on the flat crispy fried tortillas.
Sprinkle some grated Queso Chihuahua on the tostadas.
Sprinkle some chopped tomato on top of the cheese.
Place the chili lime chicken slices on top of the tostadas.
Place a jalapeno slice between each chicken slice on the tostada.
Place the tostadas on a baking pan.
Bake in a 350 degree oven till they are warm and the cheese begins to melt.
Assembly: Place some lettuce leaves on a plate.
Set a small pile of shredded lettuce and chopped tomatoes on the center of the plate.
Set the tostadas on the plate.
Place a dollop of sour cream and a black olive on the shredded lettuce and tomatoes.
Garnish the tostadas with lime slices.
Delicious, mild and pretty! The Chihuahua cheese is very mild and tasty. The mild ancho chile with lime flavor really goes well with chicken. This is a nice, light summer tostada! ... Shawna
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