There seems to be a few hundred different tostada recipes out there, but I stumbled across one earlier this year that really got my attention.
This recipe has all the elements that I love. I start with fresh baked tortillas, spread on my favorite refried beans, and add on some tangy spicy bbq chicken topped with coleslaw. What’s not to love?
Being small, these tostadas make for fantastic appetizers.
BBQ chicken and coleslaw tostada
- 4 small corn tortillas
- 1 can refried beans
- 2 cups shredded barbecue chicken
- 2 cups fresh bought coleslaw
- 4 radishes thinly sliced
- 1/2 cup fresh coriander, chopped
- 1 small fresh red chili pepper, thinly sliced
- 1 lime, juiced
- *Optional: Add 1 cup of mashed avocado
Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully place each tortilla on a foil lined cookie sheet. Bake at 375°F until crispy, 7 to 10 minutes.
(Option two) Heat the oil in a large frying pan over medium-high heat. Cook the tortillas for 30 seconds each side or until golden and crisp. Drain on paper towel.
Heat up refried beans in a small saucepan. Spread onto tortillas.
Combine the chicken, coleslaw, radish, coriander and pepper in a large bowl, and season with salt and pepper to taste.
Squeeze lime juice over chicken mixture and toss to combine. Pile it up high on the tortilla and enjoy.