I was in a real fix yesterday trying to decide what to do with some of the leftover roast chicken from Saturday night's dinner. I was thinking enchiladas since we haven't had them for a while and of course there's always one of my favorites, chicken pot pie but we've had plenty of those in the past.
Instead I took a page out of Marcela Valladolid's book at Food Network and put together a platter of goodies as toppers on small corn tortillas that I fried until crisp and golden. The tostada's are a cinch to make so there's no need to buy the shells because they take all of about a minute total to get crisp and puffy. A little oil in a large cast iron pan, a pair of tongs and that's it.
Next time you've some leftover pork, beef, chicken or even fish or shrimp, take an imaginary trip to margarita land and cook up this simple Mexican version of an open face sandwich. I bet your family will have a blast choosing how to build their masterpieces never mind enjoying the crisp and flavorful results of their labors. I know we sure did!
A year ago - Grilled Tri Tip with Tequila Marinade
Two year's ago - Shaker Lemon Bars