Chicken Tostadas

flour tortillas

1/4 cup vegetable oil
boneless skinless chicken
olive oil
paprika for seasoning
salt and pepper for seasoning
Mrs Dash (no salt) for seasoning
1 large tomato diced
1 jalapeno (seeds removed) diced
1/2 red onion finely chopped
1 garlic minced
1 can of corn, drained
1 can of black beans, drained and rinsed
1 tbsp lime juice
cooked Mexican rice (about 1/4 cup for each tostada)
shredded Mexican cheese blend
avocado, sliced for garnish
cilantro, chopped for garnish
salsa for garnish

Preheat grill.

Season chicken with paprika, salt, pepper, mrs. dash and drizzle with olive oil. Grill chicken until cooked through. Once cooked, wrap in foil and set aside.

Mix in a bowl tomato, jalapeno, garlic, onion, corn, black beans and lime juice. Season with paprika, salt and pepper.

Heat vegetable oil in a large sauté pan. The oil needs to be hot before you add the tortillas. Add one tortilla in at a time. Brown one side, flip and brown the other side. Cook one tortilla at a time. Place cooked tortillas on paper towel.

Dice chicken.

Top tortillas with rice, shredded Mexican cheese, chicken and then with corn black bean salsa. Finish with avocado, salsa and cilantro. Serve and ENJOY!!!!

Wine pairing........Sauvignon Blanc or go with a nice cold Mexican beer.