Chicken Tostadas with Spicy Cabbage Slaw

(from 226-2tone’s recipe box)

Serves 6

WHY THIS RECIPE WORKS:
Cooking canned pinto beans for our Chicken Tostadas with Spicy Cabbage Slaw in a skillet along with some of the juice from the can gave them a creamy texture similar to refried beans. Tasters preferred queso fresco—a fresh, soft Mexican cheese available in many markets—in our Chicken Tostadas with Spicy Cabbage Slaw; however, we found we could use crumbled feta cheese instead. To save time we went with a bag of coleslaw mix instead of making the slaw from scratch. Using jarred jalapeños allowed us to add some of the brine to flavor the tostada filling as well as the slaw.

Source: Cook's Country October/November 2009 (CC and CI collection) (from RecipeThing user Bethany)

Categories: Poultry

Ingredients

  • 12 (6-inch) corn tortillas
  • 1/3 cup vegetable oil
  • 2 (16-oz) cans pinto beans, (see test kitchen discovery, above)
  • 1 tablespoon finely chopped jarred pickled jalapeño, PLUS
  • 5 tablespoons jalapeño brine
  • Salt and pepper
  • 1 (16-oz) bag coleslaw mix
  • 1 cup queso fresco, crumbled, (see Test Kitchen Discovery, above)
  • 1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
  • 1/2 cup sour cream
  • 3 tablespoons juice from 2 limes

Directions

  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450°F. Brush tortillas with 3 tablespoons oil and arrange in single layer on two baking sheets. Bake until lightly browned and crisp, about 10 minutes, switching and rotating sheets halfway through baking.

  2. Heat remaining oil in large skillet over medium heat until shimmering. Add beans and their liquid, pickled jalapeños, and 1 tablespoon jalapeño brine and cook, mashing with potato masher, until mixture is thickened, about 5 minutes. Season with salt and pepper. Cover and keep warm.

  3. Toss coleslaw mix, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining jalapeño brine in large bowl until combined. Spread bean mixture over crisp tortillas and top with cheese, chicken, and slaw. Whisk sour cream and lime juice in bowl, then drizzle over tostadas. Serve.

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