It’s a quiet here as we get ready for Labor Day. Sharon’s flying up from Atlanta for the weekend, and on Monday we’re celebrating a couple of late-August/early September birthdays. We look forward to sharing what we cook up for those celebrations.
In the meantime, we’re keeping it simple, and so we offer up Seven Layer Chicken Tostadas, a recipe we all love, and we’re pretty sure most everyone in your family will love it too.
Seven Layer Chicken Tostadas
6 medium (about 8 inches) flour tortillas
1 tablespoon olive oil
1 can (16 ounces) refried beans
1 can (4.5 ounces) chopped green chilies
2 teaspoons chili powder
3 cups cooked shredded cooked chicken
1 jar (12 ounces) your favorite prepared salsa
3/4 cup Greek yogurt
1 tablespoons light or regular mayonnaise
6 ounces (1 1/2 cup) shredded pepper Jack cheese
1 avocado, halved, pitted, peeled, and cut into small dice
1/2 cup thinly sliced scallions, white and green part
12 large radishes, coarsely grated
Adjust oven rack to upper and lower-middle positions and heat oven to 400 degrees. Place tortillas on 2 large baking sheets; lightly brush each tortilla with oil and lightly sprinkle with salt on both sides. Bake until crisp and golden brown, 10 to 12 minutes. Remove from oven and set aside.
Meanwhile, mix beans, chilies, and chili powder in a medium microwave-safe bowl; cover with plastic and set aside.
Heat chicken and salsa in a medium skillet until heated through and sauce thickens slightly, about 5 minutes; remove from heat until ready to assemble.
Mix yogurt and mayonnaise; set aside.
Prepare cheese, avocado, scallions, and radishes.
When ready to serve, microwave bean mixture on high power until piping hot, 3 to 4 minutes. Return chicken mixture to burner and heat through.
Spread each tostada with bean mixture, top with chicken, sprinkle with cheese, dollop with yogurt, and then scatter avocado, scallions, and radishes. Serve!