Mixed Tostadascheese/eggs, mexican, poultry, vegetables 1 1/2 cup refried beans; * 1 1/2 cup casera sauce; ** 1 vegetable oil 6 corn tortillas; *** 2 cup chicken; cooked, cut up 3/4 cup montery jack cheese; shredded 3 cup lettuce; shredded 1 avocado; cut into 12 slices 1 dairy sour cream * See Burrito Recipe. ** See Sowest2. *** Tortillas should be 6 to 7 inches in diameter. Prepare Refried Beans and Casera Sauce; heat separately until hot. Heat 1/8-inch of oil in skillet over medium heat just until hot. Cook tortillas, one at a time in the hot oil, until crisp, about 1 minute; drain. Spread each tortilla with 1/4 cup of beans, top with 2 T of the sauce, 1/3 cup of the chicken and 2 more T of the sauce. Sprinkle each with 2 T of the cheese. Set oven control to broil. Place tortillas on rack in broiler pan. Broil with tops 2 to 3 inches from the heat until cheese is melted, about 3 minutes. Top each tortilla with 1/2 cup of lettuce, 2 slices of avocado and sour cream. |
