Rotisserie Chicken and Bean Tostadas

Preheat oven to 350 degrees.Place corn tortillas on a cookie sheet and bake for 16-17 minutes or until the edges brown and curl.Cool cooked tortillas at room temperature.To build the tostadas, start by spreading 1-2 tablespoons of refried beans on each tortilla.Next, top with a handful of shredded rotisserie chicken, shredded iceberg lettuce, diced tomato, and guacamole.Drizzle with the juice of one lime wedge.Sprinkle with cotija cheese.Drizzle with salsa.Garnish with jalapeos.Serve open-faced.Makes 6 tostadas.

Serving size is 2 tostadas.