“Recipe by Julie Gutierrez, as published in February 2011 issue of All You magazine.”
READY IN:
27mins
SERVES:
4
YIELD:
8 6-inch tostadas
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken in a single layer in a large pot and cover with water. Bring to a boil, cover, reduce heat and simmer until cooked, about 7 minutes. Drain, transfer chicken onto a bowl or plate, let cool and shred.
  2. In a large, deep skillet, heat 1 cup oil until it reaches 360 degrees Fahrenheit (use a candy thermometer). Fry 1 tortilla for about 1 minute or until crisp, flipping the tortilla halfway through. Remove tortilla onto a plate. Let oil return to 360 degrees and repeat.
  3. Warm the remaining 1 tablespoons oil in a separate skillet over medium heat. Add onion and bell pepper, salt and pepper, and cook 7 minutes. Stir in adobo sauce and chicken, and saute for 2 minutes. Top the tortillas with the chicken mixture, lettuce and tomato, cheddar cheese and sour cream.

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