Chicken and Spinach Tostadas

Chickan and Spinach Tostadas
With Adobo de Tamarindo

6 Tio Pablo Chicas Tostadas

La Morena Refried Bayo Beans with Chilpotle

1 cup, grated Edam Cheese

1 Tbl sunflower oil

1 garlic clove, minced

350g diced chicken

Salt and cracked black pepper, to taste

3 Tbl Tio Pablo Adobo de Tamarindo

1 large bunch of spinach, loosely chopped

Marinate the chicken in Adobo de Tamarindo for at least 20 minutes

Place baking paper onto a baking tray

Spread refried beans onto each tostada

Sprinkle cheese evenly onto each tostada

Place in oven, fanbake at 160°C, cook until the cheese has melted

Remove tostadas from oven

While the tostadas are cooking, lightly sauté garlic in a large skillet and add the chicken. Season with salt and pepper

Fry chicken for about 5 minutes, until completely cooked through and add spinach

Cook about 1-2 minutes longer until spinach has softened

Add a spoonful of chicken and spinach onto each tostada and serve immediately

Products used in this recipe