Chicken Coriander Tostada With Refried Beans
|Boneless chicken breast halves||16 Ounce (4 Small, 4 Ounce Each)|
|Cooked pinto beans||1⁄2 Cup (8 tbs)|
|Minced red onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), mashed|
|Extra virgin olive oil||1 Tablespoon|
|Chopped lettuce||4 Cup (64 tbs) (Green Leaf)|
|Chopped chives||1⁄4 Cup (4 tbs), mixed with 1/4 cup chopped fresh coriander|
|Chopped fresh coriander||1⁄4 Cup (4 tbs)|
|Cheddar cheese||2 Ounce, shredded|
|Piquant tomato salsa||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Red pepper||1⁄2 , stemmed, seeded and cut into julienne strips (For Garnish)|
Preheat the broiler.
Broil the chicken breasts for about 5 minutes on each side, or until cooked through but not dry.
Leaving the broiler on, remove the chicken, cut off and discard the skin, and keep the breasts warm.
If you are using canned pinto beans, rinse off the salty canning liquid under running water and drain the beans.
With a fork, mash 1/4 cup of the beans, then put them in a small saucepan with the remaining beans and the onion, garlic, and olive oil.
Stir to blend the ingredients and heat gently.
To toast the tortillas, place them in a baking pan large enough to hold them in a single layer and bake until crisp, about 3 to 5 minutes.
Remove from the oven and leave in the pan.
Layer each tortilla as follows: one quarter of the beans, spread over the entire surface; one quarter of the chopped lettuce; a chicken breast; one quarter of the chopped herbs; and finally one quarter of the shredded cheese.
Place the tostadas under the broiler just long enough to melt the cheese.
With a large spatula, transfer the tostadas to 4 serving plates, ladle 1/4 cup of salsa next to each, top with red pepper, and serve.