Chicken Tostadas

Ingredients

• 1  avocado sliced
• 4 servings crema mexicana for drizzling
• 1 tablespoon olive oil 
• 4 servings jalapeño peppers 
• 4 servings queso fresco crumbled
• 1 tablespoon red wine vinegar 
• 1 cup refried beans 
• 2 cups romaine lettuce shredded
• 1  rotisserie chicken cut whole
• 4 servings salt and pepper black freshly ground
• 0.5  tomatoes finely chopped
• 8  purchased corn tostada shells store-bought

Equipment

• bowl

Directions

1. Cut the chicken breasts and legs off of the whole chicken.
2. Remove the skin. Shred the chicken off the bone and set aside in a bowl. In a separate bowl, dress the romaine lettuce with olive oil and vinegar. Season with salt and pepper. To assemble the tostadas, spread 1 tablespoon refried beans onto a tostada. Top with 1/2 cup shredded rotisserie chicken. Top with the dressed romaine lettuce, tomato and avocado.
3. Drizzle with Mexican crema and top with crumbled queso fresco. Finish with pickled jalapeno peppers if desired.