Chicken Tostadas | Blue Jean Chef - Meredith Laurence

Ingredients

• 6 5-inch corn tortillas
• vegetable or olive oil
• salt
• 15 ounces canned chickpeas (drained, rinsed and dried)
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• 2 cups cooked shredded chili lime chicken ((see recipe))
• 1 cup shredded cabbage or iceberg lettuce
• ½ cup crumbled queso fresco or cojita cheese
• chopped fresh cilantro
• 1 chipotle pepper in adobo sauce
• ½ cup sour cream
• juice and zest of ½ lime
• pinch salt