Changing it up!
In honor of Pi Day, we bring you our favorite mini savory pie recipe—tostadas. They’re so easy to make, unique in how they’re presented, and delicious to eat!
Our recipe calls for pan-seared chicken breast, but you may choose a different protein. We also love these with pulled chicken, but they’d be great with fajita veggies and avocado, too, as a vegetarian version!
Recipe
Ingredients
- 2 lbs boneless skinless chicken breast
- 16 oz can refried beans
- Tostada shells
- Shredded iceberg lettuce
- Cotija cheese, crumbled
- Salsa
- Olive oil
- Salt & pepper
- Garlic powder
- Chili seasoning
- Wash and dry lettuce.
- Dry chicken breasts. Cut up into 1” pieces—season with salt and pepper. Pour a thin layer of olive oil into a large skillet and heat on Medium-High. Add slices of chicken breast. Leave alone for 5 minutes.
- Flip chicken breast pieces and leave them alone for another 3 minutes. Add garlic powder and chili seasoning. Stir occasionally for another 3-4 minutes until the juices from the chicken are clear.
- Remove the chicken from the pan. Allow it to rest for 5 minutes in a bowl—return pan to burner.
- Heat refried beans in the skillet for 5 minutes on medium-low heat. Stir occasionally not to burn. Remove from heat.
- To build your tostadas, smear 1-2 tablespoons of refried beans onto the shell. Add a handful of shredded lettuce. Add 3-4 chicken pieces.
- Top with salsa and cheese.
About Midwest Husbands
We are an interracial, same-sex married couple, on our journey of building a family, turning our house into a home and capturing our daily adventures.
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