Tostadas mexicanas recipe

Ingredients:

16 tostadas

1 can of La Costena Refried Pinto Beans.

2 chipotle peppers out of a can of La Costeña Chipotle Peppers

1 chicken breast, cooked and cut into cubes.

2 tablespoons of vegetable oil

3 tablespoons of very fine chopped onion.

1 can of La Costeña sliced jalapeno peppers

1 cup of pureed tomato (pealed & crushed)

3 cups of lettuce cut into small pieces.

3.5 oz (approx. 7 tbsp.) of grated fresh cheese.

Cooking instructions:

In a skillet, place oil, add onion and saute. Grind the chipotle peppers with a little crushed peeled tomato. Mix with the rest of the tomato mixture and let it season. Add chicken and let it simmer for 3 minutes or until it is well covered by the sauce, which already has to be thick. Make sure the beans are extra warm and spread the tostadas with the warm beans, then put the chicken over it and finally garnish with lettuce, cheese, and La Costeña sliced jalapenos. Serve immediately and enjoy. To add more spice, accompany this delicious dish with the leftover sliced jalapenos.