Mixed Tostadas

Like little edible plates, these golden crisp-fried tortillas can support any toppings that are not too juicy.
INGREDIENTS
Makes 14
oil, for shallow frying
14 freshly prepared unbaked corn tortillas 
1 cup mashed red kidney or pinto beans
1 head iceberg lettuce, shredded
oil and vinegar dressing (optional)
2 cooked chicken breasts, skinned and thinly sliced
1 cup Guacamole 
1 cup coarsely grated Cheddar cheese 
pickled jalape�ño peppers. seeded and sliced, to taste
Heat the oil in a frying pan and fry the tortillas until golden brown on both sides and crisp but not hard.
Spread each tortilla with a layer of beans. Put a layer of shredded lettuce  (which can be left plain or lightly tossed with a little dressing ) over the beans.
Arrange pieces of chicken in a layer on top of the lettuce. Carefully spread over a layer of the guacamole and finally sprinkle over a layer of the grated cheese.
Arrange the mixed tostadas on a large platter. Serve on individual plates, but eat using your hands.
Source: (The Around the World Cookbook)