1 carton Farm Rich Smokehouse Pulled Chicken BBQ
12 corn tortillas
Vegetable oil for frying
2 (15-ounce) cans refried black beans
½ head iceberg lettuce, sliced thin and seasoned with salt and a little vinegar
2 medium tomatoes, chopped
8 ounces queso fresco, crumbled (or substitute shredded Monterey jack cheese)
2 limes, sliced
Prepare Pulled Chicken BBQ according to package directions and keep warm.
In a small saucepan, stir together the refried beans and 2 tablespoons water. Cook over low heat until warmed through. Keep warm adding more water if necessary for a thick paste like consistency.
Pour enough oil into a frying pan so that you have a 1/2-inch layer of oil. Heat on medium high heat until sizzling but not smoking. Have a tray lined with paper towels ready.
Working with one tortilla at a time, slide it into the hot oil and cook until golden brown on both sides. Remove with tongs to the paper towels and sprinkle with salt. Repeat with the remaining tortillas.
To assemble tostadas: Spread a layer of refried beans on each tortilla. Top each with BBQ chicken, lettuce, tomatoes and queso fresco. Serve warm with lime wedges to squeeze over before eating.