Spicy Chicken Tostadas

Ingredients
(serves 2)

• 4 small corn tortillas
• 1/2 lb chicken tenders
• salt and pepper
• cumin
• chipotle powder
• cayenne pepper
• 3 garlic cloves
• 1/2 medium yellow onion
• refried black beans
• sour cream
• ranchero sauce
• mixed greens
• cilantro
• red onions, diced
• tomatoes, diced
• pepper jack cheese, shredded (I was lazy and just chopped some)

Sorry- no exact measurements here. It was just something I quickly whipped up.


I marinated my chicken tenders in salt, pepper, chipotle powder, cumin, cayenne pepper and some canned ranchero sauce. Let this sit in the fridge for at least an hour.


In a skillet, heat up approximately 2 tbsp of oil. Add your onion and garlic and sautee for about 2-3 minutes. Add the marinated chicken. As the chicken cooks, use 2 forks to begin to pull it apart into shreds. Add more ranchero sauce if needed (mimick the consistency of pulled pork).


While the chicken cooks, place the corn tortillas directly on the rack of an oven heated to 400 degrees. Bake until crispy- approximately 5-7 minutes. You can skip this step and use store bought tostadas instead.


After the chicken is fully cooked, layer your crispy tortilla with your favorite taco fillings. I used (in this order) refried black beans, sour cream, mixed greens, cilantro, red onions, tomatoes and cheese.


This is a really simple and delicious meal. It's great if you don't have a lot of time to spend in the kitchen. I made another variation of this the following day but added fresh ginger, pineapple and sriracha to the chicken marinade. Just like with all recipes, I suggest you have fun and be creative with it!