These fresh, crunchy, colorful tostadas are the perfect showcase for shredded leftover white meat from Citrus-Marinated Roasted Chicken, which is gently and briefly reheated with a bit of the pan juice from the recipe. Didn’t make the roast chicken this past weekend? No problem. A store-bought rotisserie chicken will do; just sub in a lower-salt chicken broth for the pan juice.
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Serve with your favorite salsa.
We really enjoyed these, but did alter it somewhat. Used some left over home cooked pinto beans, took advice from one of the comments & used only 1 pan. Also layered homemade fresh tomato salsa with onion, cilantro & lime on top of chicken/bean mixture, so just used plain sour cream globs topped with the cheese. Radishes really make a difference!
I thought these were very tasty but very messy to eat! Definitely not date night food! A great tasting way to cook beans, and all the components were good but I think I will eat the rest on less crispy tortillas.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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