From the kitchen of Taylor
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Good for parties/potlucks, Kid friendly
8 6-inch tortillas
2 whole medium chicken breasts
1/4 cup green onion, sliced
2 tablespoons butter of margarine
1 can (8 ounce) tomato sauce
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon ground cumin
2 cups shredded lettuce
1 cup shredded Monterey jack cheese (4 ounces)
1 large avocado, seeded, peeled, and sliced
1/2 cup sliced pitted ripe olives
In small skillet cook tortillas, one at a time, in 1/4 inch hot oil for 20 to 40 seconds on each side or till crisp and golden. Drain on paper toweling; keep warm in foil 250 degrees oven.
Skin, bone, and cut chicken breasts into very thin strips.
In medium skillet quickly cook chicken and onion in butter or margarine till chicken is done and onion is tender. Add tomato sauce, garlic salt, salt, and cumin.
Reduce heat and simmer, covered, for 15 to 20 minutes.
To assemble each tostada, place a warm tortilla on serving plate; spoon on chicken mixture; them lettuce, cheese, avocado slices, and olives. Drizzle with bottled hot pepper sauce to taste, if desired.
it is really delicious and i wish that i can make 1000 tons of it yummyyyy!!!
5/19/2013 1:38:03 AM
3/5/2013 12:20:15 PM
This recipe turned out to be better than I expected. I was a little hesitant about the tomato sauce, since I usually associate it with Italian cooking. I have to say that I was pleasantly surprised, because the sauce was yummy! I add fresh lime and cilantro to just about every Hispanic dish I make, so adding these two ingredients really did it for me. If the recipe included these two ingredients, then I would have given it 5 stars. Time saver tip: you can buy the tostadas (already fried) at the grocery store (I did).