How to Make Chicken Tostadas

Ingredients

• 2 jalapeño chile peppers, seeded and finely chopped
• 8 cloves garlic, minced
• 3 Tbsp chili powder
• 3 Tbsp lime juice
• ¼ tsp bottled hot pepper sauce
• 1 medium onion, sliced and separated into rings
• 2 lb skinless, boneless chicken thighs
• 16 oz can fat-free refried beans
• 10 purchased tostada shells
• ¾ cup shredded reduced-fat cheddar cheese (3 oz.)
• 2 cups shredded lettuce
• ¾ cup bottled salsa
• ¾ cup light sour cream
• ½ cup sliced ripe olives

1. In a 3-½- to 5-quart slow cooker combine jalapeño peppers, garlic, chili powder, lime juice, and hot pepper sauce. Add onion and chicken to cooker.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-½ to 3 hours.
3. Remove chicken and onion from cooker, reserving ½ cup of the cooking liquid. Using two forks, shred chicken. In a medium bowl combine chicken, onion, and the ½ cup cooking liquid.
4. Spread refried beans on tostada shells. Top with hot chicken mixture and shredded cheese. Serve with lettuce, salsa, sour cream, and olives. If desired, serve with lime wedges.