Ready in 1 hour
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
Bethanyjmartin 3y agoAmazing! I posted a pic. I used jalopenos from a jar. We don't like things too spicy. This is an awesome healthy supper. A big hit at our house.
Sargasso 6y agoAccompaniments: sliced serranos; lime wedges
Sargasso 6y agoAccompaniments: sliced serranos; lime wedges [I posted this recipe.]