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Chicken Tostadas Serves 4


3 8 tostada shells 3 1 head romaine lettuce 3 3 tablespoons apple cider vinegar 3 2 tablespoon olive oil


3 15-ounce can refried beans (refried black beans if available)


3 3 cups cooked, shredded chicken, such as rotis- serie 3 Queso fresco*, crumbled 3 2 to 3 roma tomatoes, chopped


Preheat the oven to 250°F. Arrange the tostada shells on a baking sheet and warm in the oven. Cut the romaine into thin ribbons. Place lettuce into a medium bowl and toss with the vinegar and oil. Heat the refried beans on the stove or in the micro- wave. Spread the warm tostada shells with a thin layer of refried beans. Top with a layer of shred- ded chicken and a generous amount of lettuce. Garnish with crumbled queso fresco and chopped tomatoes. *Queso fresco is a soft, white Mexican cheese that is often sold in a disc-shaped package; it is available in most grocery stores.


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Fire Roasted Tomato and Avocado Salsa


Fire Roasted Tomato and Avocado Salsa Yields 1 quart


3 2 15-ounce cans diced, fire roasted tomatoes


3 1 cup finely diced red onion 3 3 cloves garlic, minced or grated 3 1 jalapeño pepper, minced 3 ½ cup chopped cilantro 3 1 lime 3 Salt and pepper 3 1 avocado, chopped


In a medium bowl combine the to- matoes, onion, garlic, jalapeno and cilantro. Juice the lime into the bowl; mix. Season with salt and pepper to taste. For a smoother salsa, transfer to a food processor or blender and pulse a few times. For a chunkier salsa, do not blend. Refrigerate overnight to al- low flavors to combine. Stir in avocado pieces before serving.


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