Chicken Avocado Tostadas

Chicken Avocado Tostadas
A light meal, perfect on a hot day.

Ingredients:
8 tostada shells (crisp, whole corn tortillas)
3 medium avocados, pitted, peeled and pureed
Salt and pepper
Dash of evaporated milk (optional)
3 cups cooked boneless chicken, chilled, shredded and sprinkled with salt
1 (14 ounce) can refried beans (optional)
2 medium tomatoes, diced
Shredded lettuce
2 cups grated cheese (Monterey Jack, Cheddar, Colby or any combination)
1 pint sour cream (optional)

Directions:
1. Dice the tomatoes and shred the lettuce; refrigerate until needed.
2. Mash or puree the avocado in a blender to a smooth paste. Add salt and pepper to taste. (For smoother spreading, mix in a dash of evaporated milk.)
3. Spread each tostada with refried beans, if desired, and then avocado. Spread the chilled chicken generously on top.
4. Add tomatoes, lettuce and cheese to taste. Spoon sour cream over the top, if desired.
5. Put leftover avocado, tomato, lettuce and cheese on the table as extra toppings.

Tip:
For homemade refried beans, mash well-cooked pinto beans and fry in bacon grease, stirring frequently, for 2 or 3 minutes, until they form a thick paste.