These bite-size fiesta-inspired tostadas are great for parties or as an appetizer for your favorite homemade Mexican dishes.
1/2 lb. Chicken thighs, boneless & skinless
1 bottle Robert Rothschild Farm Chili Lime Sauce
1 Tbsp. Cooking oil
1 bunch Cilantro, minced
Queso Fresco cheese, crumbled
Salt, pepper & garlic, powder to taste
Large tortilla chips or small tostada shells
Cube chicken and coat in salt, pepper and garlic powder. Heat skillet with the olive oil and place the chicken in the skillet. Cook until golden brown about 8 minutes. Add a generous amount of Chili Lime Sauce in the pan. Remember this will coat and be a sauce for the tostada. Place a piece of chicken on the shell or chip with some more sauce, sprinkle with Queso Fresco cheese and cilantro.