My kids love these . We always BBQ extra chicken breasts in the summer to make tostadas from the leftovers.
Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.
Pur?e tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth(use caution when blending hot foods). Transfer pur?e to a bowl and stir in chicken, remaining cilantro, and salt to taste.
Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.
Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.
Mound lettuce mixture on top and sprinkle with cheese.
Accompaniments: sliced serranos; lime wedges
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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 6|
|Calories from Fat: 303 (58%)|
|Amt Per Serving||% DV|
|Total Fat 33.7g||45 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 94.2mg||29 %|
|Sodium 444.6mg||15 %|
|Potassium 959.5mg||25 %|
|Total Carbohydrate 22g||6 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 14.1g|
|Protein 33.9g||48 %|
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Calories per serving: 521
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