Chicken Tostadas with Spicy Cabbage Slaw
From Cook's Country
Cooking canned pinto beans for our Chicken Tostadas with Spicy Cabbage Slaw in a skillet along with some of the juice from the can gave them a creamy texture similar to refried beans. Tasters preferred queso fresco—a fresh, soft Mexican cheese available in many markets—in our Chicken Tostadas with Spicy Cabbage Slaw; however, we found we could use crumbled feta cheese instead. To save time we went with a bag of coleslaw mix instead of making the slaw from scratch. Using jarred jalapeños allowed us to add some of the brine to flavor the tostada filling as well as the slaw.
Serves 6
The recipe you requested is for
Members Only.
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists






