• Cooking Time:
  • Servings: 24
  • Preparation Time:



  • 3/4 cup salsa
  • 1 tablespoon cider vinegar
  • 1 small white onion, thinly sliced
  • 1 tablespoon vegetable oil
  • 1 whole rotisserie chicken, shredded (best to do this while the chicken
  • is still warm)
  • 1/2 teaspoon salt
  • 24 tostadas
  • 2 fresh tomatoes, diced
  • 1 ripe avocado, diced
  • mexican queso cheese, finely grated
  • chopped fresh cilantro stems (to garnish)


  • Combine the salsa and vinegar in a bowl, stir and set aside.
  • In a large skillet, heat the oil and cook the onions over medium heat until they begin to caramelize, 5-8 minutes.
  • Add salsa mixture to skillet, simmer until well reduced, add chicken, stir, heat and then cool slightly; season with salt.
  • Top each tostada with some chicken mixture, add avocado, tomato and cheese and sprinkle with cilantro.

Categories: Mexican  Poultry 
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