This is an easy, no-cook, throw-together appetizer that works great if you have leftover chicken. Great for making ahead of time because it gets slightly better with age. Try using it as a cracker spread, too. You can make it spicy or mellow, depending on your audience. This was first served in the McClelland Household Christmas eve, 1997.

Serve it in a bowl at a party and let your guests spoon their own onto tostada shells or as a bit fancier hors d’oeuvre, use tortilla rounds and serve them on a platter. You could also serve a tostada as a side dish with avocados, grated cheese and sour creme on top.

Click to down load the Hot ‘n Spicy Mexican Tostadas recipe.