Chicken Tostados

• 6 whole Corn Tortillas
• 1/2 cups Canola Oil
• 1 pound Chicken, Julienned For Stir Fry
• 3/4 cups Salsa, Garden Variety (I Used Newman's Salsa)
• 2 whole Tomatoes, Diced
• 1- 1/4 cup Cheddar Cheese, Freshly Grated

1. Preheat oven to 225 degrees.
2. For tostado shells:
3. Heat canola oil (approximately 1/8 inch depth) in a pan until almost smoking.
4. One at a time, fry corn tortilla until brown on both sides, approximately 1 minute on each side.
5. Remove and place on a towel-lined plate.
6. Place tostado shells on a cookie sheet and keep warm in the oven.
7. In a clean pan, saute chicken over medium heat until it starts to brown.
8. (Use a nonstick pan or add a little oil to the pan.)
9. Add salsa and continue cooking for 4-5 minutes until chicken is cooked through.
10. Remove shells from the oven to assemble and change the oven setting to broil.
11. Divide chicken mixture onto 6 tostado shells.
12. Add diced tomatoes and grated cheese.
13. Place in the broiler briefly to melt the cheese.

corn tortillas, canola oil, chicken, salsa, tomatoes, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-tostados/ (may not work)