Chicken Tostadas with Spicy Cabbage Slaw

Name: Chicken Tostadas with Spicy Cabbage Slaw
Yield: Serves 6
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 12 (6-inch), corn tortillas; 1/3 cup, vegetable oil; 2 (16-ounce) cans, pinto beans; 1 tablespoon, finely chopped jarred pickled jalapeño, plus 5 tablespoons jalapeño brine; , Salt and pepper; 1 , (16-ounce) bag coleslaw mix; 1 cup, queso fresco, crumbled; 1 , rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 ounces); 1/2 cup, sour cream; 3 tablespoons, juice from 2 limes

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Appears in Cook's Country October/November 2009

Main Courses

Latin America & Caribbean

Store-bought rotisserie chicken and coleslaw mix are the foundation for this great meal.

SERVES6

TIME30 minutes

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 che...

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