Chicken Tostada Stack

• In a small food processor, add the tomato, onion, garlic, jalapeño, coriander. Pulse until you no longer have large chunks.
• In a medium size pan, heat up the oil and add the chicken, pour the sauce in the pot and add about 50 ml of water to the food processor to get the remaining bits, add to the pot then put the Creole seasoning, salt, pepper, cumin, and lime juice. Cover with a lid and simmer on low for about 20 minutes or until the chicken is cooked and you can shred it with a fork. Continue to simmer until the water has evaporated about 5 minutes.

To assemble

• Turn your oven on low "broil."
• In a pan lined with aluminium foil, place one tostada and spread a spoon of refried beans on it, then cover with chicken and with cheese. Repeat these steps two more times to create stacks, then place in the oven until heated through and the cheese has melted.
• Finally top with diced tomatoes, guacamole, sour cream, and chopped coriander. Enjoy!