Chicken Tostadas by Chef Todd

Chicken Tostadas
by Chef Todd Leonard, CEC
Prep time: 45 min
Serves 12
Tostada Filling:
3c. THRIVE™ Seasoned Chicken Slices (FD)
1c. THRIVE™ Green Bell Peppers (FD)
1c. THRIVE™ Red Bell Peppers (FD)
1c. onion slices (1 inch long)
1tbsp. garlic, minced
½tsp. chili powder
½tsp. cumin
1tsp. THRIVE™ Chef's Choice Seasoning Blend
1tbsp. Cholula hot sauce
1tbsp. THRIVE™ Cilantro (FD)
12tostada shells

Refried Beans:
2c. THRIVE™ Instant Pinto Beans
¼c. THRIVE™ Chopped Onions (FD)
½tbsp. THRIVE™ Chef's Choice Seasoning Blend
½tbsp. THRIVE™ Peppercorn Seasoning Blend
1tsp. THRIVE™ Chicken Bouillon
3c. water
1tbsp. lime juice

Cilantro Cream:
1c. THRIVE™ Sour Cream, reconstituted
½c. sour cream, fresh
¼c. THRIVE™ Cilantro (FD)
2tbsp. THRIVE™ Chopped Spinach (FD)
tbsp. THRIVE™ Chef's Choice Seasoning Blend
¼tbsp. THRIVE™ Peppercorn Seasoning Blend
½tsp. chili powder
½tsp. cumin
½tsp. THRIVE™ Iodized Salt
1tbsp. Cholula hot sauce
In a medium size saucepan combine all ingredients for beans except lime juice and cook until liquid is mostly gone. Puree with hand blender or food processor until desired texture. Add lime juice before serving. In a blender, blend all the cilantro cream ingredients until smooth. Best if refrigerated 1 hour before serving.
Reconstitute chicken and peppers by placing in a small bowl and barely covering with cool water. Allow to stand 5 minutes (no need to drain). In a skillet on high heat, sauté onions and garlic. Add chicken mixture and sauté together. Season with remaining ingredients.
Spread refried beans on each tostada shell, add chicken mixture, then top with cilantro cream. Add other toppings as desired, like THRIVE cheese, shredded lettuce, guacamole, and THRIVE salsa.