Monday, June 25, 2012

chicken tostadas... 20 minutes

the goods:

2 tablespoons extra-virgin olive oil
1 medium yellow onion, halved and cut into 1/4-inch slices
1 can (15 ounces Ro-Tel
8 tostada shells, heated according to package instructions
3 cups diced or shredded cooked chicken (I took mine off a rotisserie chicken)
shredded romaine lettuce, for serving
shredded Montery Jack cheese, for serving
Ranch dressing (preferably homemade), for serving

In a large skillet, heat oil over medium-high. Add onion and cook until onion is softened and golden, 10 minutes. Season with salt and pepper. Add Ro-Tel and chicken and cook, stirring, until warmed through, 2 to 3 minutes. Spread chicken mixture on tostada shells. Top with lettuce, cheese, and dressing.

No comments: