Grilled Chicken Tostado
Chopped Grilled chicken
Pico de Gallo:
salt & pepper
Chop chicken and saute with pico de gallo and lime juice on high heat and cook until ready. De-glaze with beer. Set aside.
Place Tortilla in a grill pan on medium heat until crispy. Flip it. Spread refried beans and queso fresco on top. Continue cooking until those are hot.
Take off the heat and add chicken, shredded lettuce, and pico de gallo. Garnish with more cilantro and a squeeze of lime juice.
Anyone who's known me for a while knows I don't like Mexican Food. I think I had one too many after beach trips to LaHa back in the day. I blame the strawberry margaritas. It's true, I usually order the mozarella sticks or corn dogs at Mexican Restaurants. Matt has made it his personal mission over the past few years to convert me. So far, it's working. As long as it's fresh and cooked at home. I think y'all will really like this one as well!