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.
Serve with your favorite salsa.
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I made this again, this time with a leftover roast chicken tossed with a bit of chipolte powder. I used the street taco sized corn tortillas to make the tostadas and that was a huge hit. The perfect size for everyone. I will be making this again soon.
This was very tasty! I couldn’t find radishes at the local store and I think they would have made a significant difference. I used a rotisserie chicken and upped the flavor by addding a little chipolte and a little fresh lime. Served this for company and if I hadn’t burned the tostadas, this would have been amazing!
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.
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