Chef Mary’s Fiesta Mini Tostadas

Served as an appetizer or as a main course, these simple and delicious Fiesta Mini Tostadas are sure to add flavor and fun to this season’s dining.
Makes 12 mini tostadas

Ingredients

• 12 Mini 4” flour tortilla shells
• Non-stick Spray
• 2 Tablespoons
• ½ small yellow onion, diced
• 1 rotisserie chicken, shredded
• 1 Tablespoon taco seasoning
• 8 oz. guacamole
• 12 oz. Pico De Gallo Salsa
• 8 oz. Queso Fresco Cheese
• 1 small bunch fresh Cilantro, to garnish

Directions

Preheat oven to 400 F

1. Even Spray the tops and bottoms on the mini tortillas
2. Toast in preheated oven until golden on edges, 5-7 minutes. Remove and set aside.
3. In a large pan over medium heat, melt the 2 Tablespoons of butter. Add the diced onion and sauté until onions are translucent about 8-10 minutes.
4. Add the shredded chicken and the taco seasoning and cook through until hot. About 8-10 minutes.
5. Reduce heat to low to keep warm until ready to assemble, stirring occasionally.

To Assemble

1. Spread the guacamole even on the toasted tortillas about 1 Tablespoon per tortilla.
2. Top with warm shredded chicken, Pico de Gallo salsa, and Queso fresco cheese.
3. Garnish with fresh cilantro.
4. Serve immediately while the chicken is still warm.

 
This is a featured Spring & Summer appetizer at our Culinary Team Building events
Bon Appetit!
Mary Matthews