Ingredients
6
6 servings
- •vegetable oil for frying
- •10 corn tortillas
- •1 (10 ounce) can chunk chicken, drained and flaked
- •0.5 cup mayonnaise
- •2.5 tablespoons canned jalapeno pepper slices, undrained
- •1 tablespoon pickled jalapeno pepper juice
- •salt and pepper to taste
Instructions
- Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
- Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.
Nutritional Facts
Per 6 servings
- Calories: 369
- Carbohydrate: 20g
- Fat: 27g
- Fiber: 3g
- Protein: 13g
- Sugar: 1g
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