Loaded Chicken Tostadas

Ingredients

• 4 tbsps vegetable oil

• 6 flour tortillas

• 1 lb ground chicken

• 1 small vidalia onion, finely diced

• 1 medium/large red bell pepper, seeded and diced

• 3 cloves garlic, finely minced

• 1 1/2 cups red salsa

• 2 tsps cumin

• 1/2 tsp each salt & pepper

• 1 16oz can refried beans

• 1 cup diced queso fresco or Mexican shredded cheese blend

• 1 medium avocado, peeled and diced into small chunks

• 1/4 cup finely minced fresh cilantro and/or thinly sliced green onions

Directions

1. Add 2 tablespoons oil to large skilled & heat over medium-high heat until hot.

2. Add one tortilla to the hot oil and cook 1 to 2 minutes per side, or until golden brown and crisp. Transfer to paper towels to drain; repeat with remaining 5 tortillas.

3. Add remaining 2 tablespoons oil to skillet, add the ground chicken and cook until done, about 4 to 5 minutes. Crumble chicken and stir intermittently to ensure even cooking.

4. Add the onions, bell peppers, and cook for about 5 minutes or until vegetables are tender; stir occasionally.

5. Add the garlic and cook for about 1 minute, or until fragrant.

6. Add about 3/4 cups salsa and evenly sprinkle with cumin, salt, pepper, and cook for about 2 minutes; stir occasionally.

7. Combine beans and remaining 3/4 cup salsa or as necessary for consistency in a microwave safe bowl. Heat on high power until warmed through, about 2 minutes.

8. Evenly spread and distribute the bean mixture over the tortillas, about 1/3 cup per tortilla or to taste.

9. Evenly top with chicken, cheese, optional avocado, cilantro/green onions, additional salsa if desired, and serve immediately.

adapted from Averie Cooks