Well friends, it's been fun. I hope you enjoyed the recipes I shared with you this week, I sure did. I'll be turning the keys back over to Melissa today, expect some great food from her in the coming weeks. We've been getting really excited about upcoming farmer's markets and our own garden as the weather warms up.
When the weather gets hot, I like to turn to Mexican food. The fresh ingrediants are in their peak in the summertime, and the spiciness makes you sweat and actually cools you off. These tostados were simple, taking about five minutes to prepare, but were wonderfully flavored and filling.
1 cup purchased refried beans, divided
4 purchased corn tostada shells
1 1/3 cups leftover roast chicken meat (I used a rotisserie chicken)
1 cup thinly sliced iceberg lettuce
1/2 cup chopped seeded tomato
1/2 cup crumbled queso fresco or feta cheese
Hot sauce for drizzling
Lightly grill or toast the shells. Spread the refried beans on the shells. Top with chicken, lettuce, tomato, and cheese, dividing equally. Add hot sauce liberally. Serve with a lime wedge and a Corona.