Mexican food is great hot weather food. This is a nice tostada with an interesting refreshing flavor.
Chile Lime Chicken Tostadas Recipe:
Season a 6 to 8 ounce chicken breast with sea salt and black pepper.
Sprinkle a few pinches of ancho chile powder over the chicken.
Heat a saute pan over medium heat.
Add 1 small splash of olive oil.
Saute the chicken, till it is half way cooked.
Add 1/2 cup of water.
Add 1/2 tablespoon of lime juice.
Reduce the temperature to low heat
Simmer the chicken till it becomes fully cooked.
Place the chicken breast on a cutting board.
Leave the pan juices in the saute pan on the heat.
Slice the chicken breast into thin slices.
Return the chicken slices to the simmering chili lime broth for one minute.
Set the chile lime chicken slices aside.
Heat a saute pan or griddle over medium/medium low heat.
Add 1 splash of oil.
Grill 2 - 5" to 6" wide flour tortillas, till they become toasted crisp on both sides.
Drain the excess oil off of the tortillas on a dry towel.
Heat about 3/4 cup of refried beans in a small sauce pot with a small splash of water over low heat. (Quality canned refried beans are good for this recipe.)
Spread the refried beans on the tortillas.
Sprinkle some grated Queso Chihuahua on the tostadas.
Sprinkle some chopped tomato on top of the cheese.
Place the chili lime chicken slices on top of the tostadas.
Place a jalapeno slice between each chicken slice on the tostada.
Place the tostadas on a baking pan.
Bake in a 350 degree oven till they become warm and the cheese begins to melt.
Place some lettuce leaves on a plate.
Place a small pile of shredded lettuce and chopped tomatoes on the center of the plate.
Place the tostadas on the plate.
Place a dollop of sour cream and a black olive on the shredded lettuce and tomatoes.
Garnish the tostadas with lime slice curls.
Delicious, mild and pretty! The Chihuahua cheese is very mild yasying. The mild ancho chile with lime flavor really goes well with chicken. This is a nice, light summer tostada! ... Shawna