1containerTrader Joes or Siete Foods cashew queso dip
1avocadosliced
1jalapenothinly sliced
½cupcashew or almond milk based greek yogurt
juice from 1/2 lime
Instructions
Preheat oven to 400 degrees.
Season chicken breasts on both sides with 1 tbs. chili powder, 1/2 tsp. salt and 1/2 tsp. pepper each.
Heat 2 tbs. olive oil in a skillet over medium high heat, then add chicken breasts “pretty” side down. Cook for 5-6 minutes, then flip carefully and cook another 5-6 minutes or until cooked through. Remove from pan and let rest at least 5 minutes before shredding.
Mix together greek yogurt and lime juice to create your crema.
On a cookie sheet lined with foil, place tostadas. Using a spatula, spread an even layer of refried beans onto each tostada. Bake for 10 minutes.
Meanwhile, shred chicken using two forks like claws.
Remove baked tostadas from oven and spread an even layer of cashew queso onto each. Distribute shredded chicken evenly onto each tostada, then top each with a 1-2 slices of avocado and one jalapeño slice. Top with crema and serve warm or at room temperature!