Well, this originally was supposed to be a recipe for flautas. However, once I tried rolling up the flautas with the corn tortillas, they immediately began breaking and I knew that no flautas would be made that evening. So, tostadas it was! I just fried the tortillas flat in hot vegetable oil, piled the filling on top, and then placed them in the oven long enough to heat through and melt the cheese. If you have very pliable corn tortillas, by all mean proceed with the original recipe in the link below. If not, feel free to follow my version, which I like to call, “deconstruction of a flauta”.
adapted from: Food & Wine
2 cups finely shredded roast chicken
4 ounces sharp cheddar cheese, shredded (1 cup)
1/2 teaspoon cumin seeds
Freshly ground pepper
6 corn tortillas
Vegetable oil, for frying
4 radishes, very thinly sliced
1/4 cup chopped cilantro
2 tablespoons finely chopped red onion
1 teaspoon fresh lime juice
Slice the jalapeños in half lengthwise and remove the seeds. Place them on a baking sheet, flatten with the palm of your hand and place them under the broiler skin side up until the skin is completely blackened. Immediately place them in a glass bowl, cover tightly with plastic wrap and let sit for 5 minutes or so. Rub or scrape the blackened skin off of the jalapeños, then finely chop. Transfer the jalapeños to another bowl and add the chicken, cheese and cumin. Season with salt and pepper; toss well.
In a bowl, toss the radishes with the cilantro, onion and lime juice; season with salt and pepper. Set aside.
Fry the tortillas in a ½ inch of vegetable oil that has been heated over medium-high heat, flipping occasionally, until they are golden brown. Drain on a paper-towel lined plate and repeat with the remaining tortillas.
Preheat the oven to 350 degrees with a rack in the middle. Place the crispy tortillas on a baking sheet and distribute the chicken mixture evenly among them. Place in the oven for a few minutes, just until the cheese has melted.
Serve with the radish salad.