Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c vegetable oil
4 lg corn tortillas
: Salt
1 whole boneless, skinless
: chicken breast -- pounded
: flat thin
1 clove garlic -- chopped
1 ts oregano
1 ts chili powder
: Juice of a lime
1 TB olive oil
: REFRIED BEANS:
1 TB vegetable oil
1/2 onion, -- finely chopped
1 cn black, pinto or red beans --
: drained and
: rinsed
1/4 c water
: TOPPINGS:
: Shredded lettuce
: Chopped tomatoes
1 c grated Monterey jack
: Cilantro leaves
: CREAMY SALSA:
1/2 c salsa
3/4 c sour cream

In a large skillet heat oil over medium high heat. Carefully place
corn tortilla in hot oil and fry until crisp, flipping the tortilla
once. Remove to a paper towel to drain. Season with salt. Cook off
remaining tortillas.

In a glass dish combine chicken, garlic, lime juice, chili powder,
oregano and olive oil. Let chicken marinate for 15 minutes.

Refried Beans: Heat oil in a heavy saucepan and cook onions until
tender. Add beans and water and bring to a simmer. Stir beans and stir
occasionally. Beans are done when they begin to clump together in one
mass. Season with salt and pepper.

Heat grill, broiler or cast iron grill pan and cook chicken breasts
for 4 minutes per side or until cooked through. Slice chicken in thin
slices and keep warm. In a small bowl mix together the salsa and sour
cream and chill.

To assemble tostado: Evenly layer beans, lettuce, tomatoes, chicken
slices, red onion, cheese, and cilantro on top of each tostado
(crisped tortilla) and serve immediately. Garnish with creamy salsa
and cilantro.

Recipe By : TVFN How to Boil Water

Date: 09/26/96

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