Cha! Cha! Cha! Chicken Tostadas

My latest obsession are these homemade chicken tostadas. My daughter loves the spicy chicken and loves to Cha! Cha! Cha! around the house with her little red maracas so I thought the name had a nice ring to it. Perfect dinner served with chips & salsa and a nice cold Corona!

P.S. Photographer I am not. Repeat offender - I am. My husband had to eat these twice this week because I couldn't stop thinking about them and HAD to have them again. Also wanted to photograph for my blog but I was too anxious to eat them so didn't capture the best pictures.

Cha! Cha! Cha! Chicken Tostadas

For the chicken:
2 bone-in, skin-on chicken breast
1 can stewed tomatoes
2 cups chicken stock1 Jalapeño, finely chopped
1/2 yellow onion, diced
4 cloves garlic, minced
1-2 t cumin
Salt & pepper

For the toppings:
Cumin black beans
Iceberg lettuce, chopped
Avocado, dices
Walla Walla sweet onion, minced
Cilantro, chopped
Salsa
Pico de Gallo
Sour Cream
Queso Fresco
Corn tortillas
Salt & pepper

Rinse chicken, pat dry and place in baking pan. Drizzle with olive oil and generous amount of kosher salt and pepper. Bake at 350 for 40 minutes. Let cool and shred.

Sauté onions in olive oil until translucent. Add garlic and jalapeño. Sauté for a few minutes. Pour in chicken stock and stewed tomatoes breaking up chunks of tomatoes with your hands. Season with cumin, salt and pepper and bring to a quick boil. Reduce heat and simmer for 30 minutes. Add chicken and stir to coat.

Cook cumin black beans according to recipe.

Heat olive oil on high heat. Add corn tortillas one at a time and cook for a minute or two on each side. Transfer to a sheet pan. Sprinkle tortillas with queso fresco cheese and broil for a few minutes until cheese melts and tortilla crisps.

Top with beans, chicken, onion, sour cream, cilantro, avocado, lettuce, and salsa. Serve hot. Cha! Cha! Cha!