Recipe(tried): Chicken Tostadas

Since DH and I have had these Chicken Tostadas twice, and have really enjoyed them both times, I thought it would be a good recipe to share. The first time we made them, DH grilled all of the vegetables for the tomato sauce on our gas grill. The second time, it was raining, so I roasted the vegetables under broiler. Both ways made good sauce. I used one serrano. The sauce, on it's own, tasted pretty spicy, but once it was mixed with the chicken, and layered with everything else on the tostadas, it just left our taste buds with a pleasant, little kick.

CHICKEN TOSTADAS

1 medium white onion
1 pound tomatoes, quartered
2 large garlic cloves
1 or 2 fresh serrano chiles, stemmed
1/2 cup plus 2 tablespoon vegetable oil, divided
3 cups shredded iceberg lettuce
6 large radishes, halved and sliced
1/2 cup chopped cilantro, divided use
1 rotisserie chicken, meat coarsely shredded (4 cups)
6 (6-inch) corn tortillas
1 (1-pound) can refried beans, heated
1 avocado, halved, pitted, and peeled
1/2 cup Mexican crema or sour cream
1/4 cup crumbled queso a jo (aged white cheese, also called cotija) or ricotta salata
Crema or Sour Cream (for serving)
Lime Wedges (for serving)

Preheat broiler.

Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.
Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.

Pur e tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth(use caution when blending hot foods). Transfer pur e to a bowl and stir in chicken, remaining cilantro, and salt to taste.

Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.

Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.

Mound lettuce mixture on top and sprinkle with cheese.

Serve the Chicken Tostadas with Crema, or Sour Cream and Lime Wedges

Makes 6 main course servings
Source: Gourmet magazine, July 2008