"What's For Dinner?" Wednesday: Chipotle Chicken Tostadas

For those of you who have never had tostadas, they are best described as an open faced taco, or a Mexican style pizza. Traditionally, a deep fried tortilla is used as the base but to make this meal more waist friendly, I am baking the tortillas in the oven instead. These tostadas are pretty filling so I serve them on their own, but feel free to serve them with some Mexican style rice on the side as well.

Chipotle Chicken Tostadas
Serves 4

• 1/4 cup smooth style chipotle salsa ( I used Herdez brand)
• 1/4 cup regular salsa
• 2 tsp. chili powder
• 2 tsp. lime juice
• 4 boneless, skinless chicken breasts
• 1 cup refried beans
• 1 cup shredded cheese
  
• 1/2 red onion, chopped
  
• 2 cups shredded lettuce
• 1 small tomato, chopped
• salsa, sour cream and guacamole for garnish
• cooking spray

1. In a mixing bowl combine both the salsas, chili powder and lemon juice. Add the chicken breasts and let marinate for 30 minutes.
2. Pre-heat the oven to 400 degrees Celsius. Place the chicken breasts on a parchment lined baking sheet and bake in the oven until cooked through, about 15 minutes. Remove from oven and set aside.
3. Place the tortillas onto a cookie sheet and spray lightly with cooking spray. Place in the oven and bake until just starting to crisp, about 5 minutes. Remove from oven and turn the broiler on.
4. Once cooled, slice the chicken breasts into thin slices. Set aside.
5. Onto each tortilla, spread with a 1/4 of the refried beans, 1/4 of the chicken, and 1/4 of the cheese.
6. Place the tostadas under the broiler until cheese is melted, about 3 minutes. Remove from oven and top with some shredded lettuce, chopped red onions and chopped tomatoes. Garnish with salsa, sour cream and guacamole and serve.

ENJOY!