Chicken Tostadas

I made this recipe last night, originally from Gourmet magazine, and it was great. We all loved it except for Mopsy, but that's not saying much as she doesn't really like much beyond cheesy noodles.

I used just one serrano and it was HOT. A note of caution: after roasting the peppers on a cookie sheet, wash it thoroughly before baking dessert. Otherwise, you'll end up with some very spicy chocolate chip cookies, like I did. Not pleasant.

CHICKEN TOSTADAS

1 medium white onion

1 pound tomatoes, quartered

2 large garlic cloves

1 or 2 fresh serrano chiles, stemmed

1/2 cup plus 2 tablespoon vegetable oil, divided

3 cups shredded iceberg lettuce

6 large radishes, halved and sliced

1/2 cup chopped cilantro, divided

1 rotisserie chicken, meat coarsely shredded (4 cups)

6 (6-inch) corn tortillas

1 (1-pound) can refried beans, heated

1 avocado, halved, pitted, and peeled

1/2 cup Mexican crema or sour cream

1/4 cup crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata

Accompaniments: sliced serranos; lime wedges

preparation

Preheat broiler.

Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.

Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.

Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth. Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.

Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.

Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.

Mound lettuce mixture on top and sprinkle with cheese.