Garlicky Chicken Corn Tostadas Recipe

Ingredients: 3 cups shredded chicken 4 oz. grated salsa jack cheese or preference Garlic sauce (use 75%) 12 corn tortillas 1 fresh tomato, diced Crema Mexicana or sour cream Chives (optional) Garlic Sauce Ingredients: 8 cloves garlic, chopped 1/4 cup chopped fresh cilantro leaves juice of one lime 2 tablespoons white vinegar 1/2 cup olive oil Salt and black pepper to taste (Elizabeth Carrion)

Step 1: Pour most of the sauce over chicken and mix well. Leave some sauce for dipping corn tortillas (Elizabeth Carrion)

Step 2: Mix in shredded cheese. (Elizabeth Carrion)

Step 3: Lightly spray a 12-cup cupcake pan with olive oil. Position corn tortilla in the center of each cup and scoop a heaping tablespoon of chicken mixture inside cup. Place in a 375 degree oven for about 10 minutes or until tortillas are lightly browned. (Elizabeth Carrion)

Step 4: Pour about a tablespoon of crema Mexicana. (Elizabeth Carrion)

Step 5: Snip chives over tostada cup and add diced tomatoes. (Elizabeth Carrion)

Brunch option: Serve with poached or over medium egg and use egg yolk for dipping tortilla. (Elizabeth Carrion)

To make garlicky sauce: 1. Place the garlic, cilantro leaves, lime juice, and white vinegar in a blender or food processor and puree. 2. Add salt and pepper to taste. 3. Heat the olive oil in a small saucepan until hot. Remove pan from heat. Pour the garlic and cilantro mixture into the hot oil and whisking briskly for about a minute (Elizabeth Carrion)