Chicken Tostada Cups.
INGREDIENTS.
6 White Casa Mendosa® 7” Medium Tortillas3 cups shredded, cooked chicken1/3 cup of fresh lime juice¼ cup olive oilSalt and pepper½ cup shredded monetary jack cheese½ head shredded iceberg lettuce1 avocado, diced¼ cup sour cream1 cup Salsa Cruda4 plum tomatoes, chopped¼ onion, finely chopped¼ Jalapeño, minced2 tbsp. chopped cilantro1 tsp. saltBlack pepper.
INSTRUCTIONS.
Begin by preheating your oven to 425F. Using a oil coated muffin tin; press tortillas into each muffin cup, pleating sides as needed. Spritz tortillas with additional cooking spray and bake for 7 minutes, until lightly browned.In a bowl add; shredded chicken, lime juice, coriander, oil, salt and pepper to taste. Cover and set aside.Using a spoon gently place the chicken mixture in each tostada cup, topping with shredded cheese. Place back in the oven for 5 minutes or until cheese is melted.While the Chicken Tostada Cups are in the oven, begin making the Salsa Cruda by combining; chopped plum tomatoes, onion, Jalapeño, cilantro, salt and pepper to taste.Once Tostadas are done baking, top with diced avocado, salsa cruda, and sour cream. Serve and enjoy!
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