Chicken Tostadas

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  Tortilla, Corn, 6-Inch
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Beans, Refried, Canned(240g)
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  Yellow Onion
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  Chili powder(3g)
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  Chicken Breast, Grilled(480g)
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  Lime Juice, Fresh
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  Cheddar Cheese
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  Lettuce, Iceberg
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  Tomato
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  Avocado
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  Cilantro, Fresh

Instructions

1. 1Heat a large skillet with olive oil over medium-high heat for 1 minute. Add the diced onion and cook 3–5 minutes, stirring occasionally, until softened and translucent.
2. 2Add the cooked chicken breast, chili powder, and fresh lime juice to the skillet. Stir to combine and cook 2–3 minutes over medium-high heat until the chicken is warmed through and no longer cold to the touch.
3. 3While the chicken cooks, lightly brush both sides of each corn tortilla with olive oil. Place them directly on a skillet or griddle over medium-high heat and cook 2–3 minutes per side until golden brown and lightly charred, working in batches if needed.
4. 4Spread approximately 1/4 cup of refried beans onto each warm tortilla, then top with shredded sharp cheddar cheese. Return the tortilla to the skillet over medium heat and cook 1–2 minutes until the cheese is melted and bubbling.
5. 5Divide the warm chicken mixture evenly among the four prepared tortillas, spooning it over the melted cheese.
6. 6Layer the raw iceberg lettuce, diced tomato, sliced avocado, remaining raw onion, and fresh cilantro on top of each tostada.
7. 7Divide the assembled tostadas evenly into 4 airtight containers while still warm, layering toppings carefully to prevent sogginess, or serve immediately for best texture.