Chicken and Pineapple Tostadas
PREP TIME 10 minutes
COOK TIME 10 minutes
4 Old El Paso white corn tortillas
500ml canola oil
3 salt and pepper chicken schnitzels
½ cup salsa (finely diced red onion, tomato and cucumber)
¼ cup pineapple, finely diced
3 slices of Old El Paso pickled jalapenos, finely diced
½ an avocado, sliced
4-5 cos lettuce leaves, shredded
⅓ cup hot sauce
⅓ cup chipotle mayonnaise
Place tortillas in a pan of canola oil at approximately 200°C. Fry until golden brown and transfer to paper towel, allow to cool and crisp up.
Bring the temperature of the oil to 160°C. Add chicken schnitzels and fry until golden brown, approximately 4-6 minutes.
In a bowl combine salsa, pineapple and pickled jalapenos.
To serve, spread chipotle mayonnaise onto a tostada, top with salsa, sliced chicken schnitzel, sliced avocado, cos lettuce and a drizzle of hot sauce.