1 roasted chicken, meat
8 corn tortillas
1½ cup cherry tomatoes, halved
1½ cup grilled or fire-roasted corn*
½ cup queso fresco**
½ cup cilantro, finely chopped
2 tsp olive oil
1 T chili powder
½ T cumin
Finely shred chicken with a fork. In a medium saucepan, heat oil over medium heat. Sauté chicken, chili powder and cumin for 10 minutes. Preheat oven to 375 degrees. Place tortillas on two large baking sheets and bake 8–10 minutes per side, until crispy. In a medium bowl, combine tomatoes, corn, queso fresco and cilantro. Top each tortilla with a heaping quarter-cup of chicken and tomato-corn mixture. Slice one quarter avocado on top of each tostada.
*You can grill corn on the cob with husks off and remove kernels, or buy fire-roasted corn, found in the frozen section.
**Queso fresco is a light Mexican specialty cheese usually found near gourmet or ricotta cheeses.