Tostadas with Refried Beans and Chicken

• 8 corn tortillas
• 1 can (16 oz) refried beans
• 1.5 cups cooked chicken breast, shredded
• 2 cups shredded lettuce
• 1/2 cup cotija cheese, crumbled
• 1/4 cup Mexican crema

Instructions

1. 1

   Instructions assume chicken is already cooked and shredded. If not, poach chicken breasts until thoroughly cooked, then shred.

2. 2

   Heat 1/2 inch of oil in a frying pan over medium-high heat. Fry corn tortillas one at a time for 1-2 minutes per side until flat and crispy.

3. 3

   Drain the fried tortillas on paper towels and season lightly with salt while hot.

4. 4

   Warm the refried beans in a small saucepan or microwave.

5. 5

   To assemble, spread a generous layer of warm beans over each tostada shell.

6. 6

   Top with shredded chicken and a handful of shredded lettuce.

7. 7

   Finish with crumbled Cotija cheese and a drizzle of Mexican crema. Serve immediately.