Ruthie Knudsen of Cooking with Ruthie shared her recipe for Chicken Tostada with Chili Crema just in time for Cinco de Mayo!
Chicken Tostada with Chili Crema
4 corn tostadas
2 cups shredded green cabbage
2 cups shredded chicken breast
½ cup queso fresco cheese crumbles
1 lime, cut into wedges
½ cup heavy whipping cream
½ teaspoon chili powder
¼ teaspoon red pepper flakes
¼ teaspoon sea salt
Place 1 tostada on each serving plate.
Evenly distribute ½ cup cabbage on each tostada.
Evenly distribute ½ cup shredded chicken on top of cabbage, then add 2 tablespoons queso fresco.
In a small container combine all ingredients; stir to combine.
When ready to serve drizzle 1 tablespoon Chili Crema over each tostada and serve with lime wedges.
Chicken can be served warm or cold.