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Chicken and Spinach Tostadas


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. Preheat oven to 160°C fanbake.

Place Tostadas on baking tray lined with baking paper.

Spread refried beans onto each tostada. Sprinkle cheese evenly onto each tostada.

Place tostadas in oven, until the cheese has melted.

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

Remove tostadas from oven.

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


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