Zubereitung

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place corn tortillas on a cookie sheet and bake for 16-17 minutes or until the edges brown and curl.Cool cooked tortillas at room temperature.To build the tostadas, start by spreading 1-2 tablespoons of refried beans on each tortilla.Next, top with a handful of shredded rotisserie chicken, shredded iceberg lettuce, diced tomato, and guacamole.

3. 3

   Drizzle with the juice of one lime wedge.

4. 4

   Sprinkle with cotija cheese.

5. 5

   Drizzle with salsa.

6. 6

   Garnish with jalapeos.

7. 7

   Serve open-faced.Makes 6 tostadas. Serving size is 2 tostadas.