Crispy Corn Tostadas with Chicken (Printable Version)
Crispy tostadas with seasoned chicken, fresh veggies, and creamy toppings.
# Ingredient List:
→ Chicken
01 - 2 cups cooked, shredded chicken (rotisserie or poached)
02 - 1 teaspoon chili powder
03 - 1/2 teaspoon cumin
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1 tablespoon lime juice
→ Tostadas & Toppings
07 - 8 corn tostada shells
08 - 1 cup refried beans (canned or homemade, warmed)
09 - 1 cup shredded lettuce
10 - 1 cup diced tomatoes
11 - 1/2 cup diced red onion
12 - 1 cup shredded cheddar or Monterey Jack cheese
13 - 1/2 cup sour cream
14 - 1/4 cup chopped fresh cilantro
15 - 1 jalapeño, thinly sliced (optional)
16 - 1 avocado, sliced
17 - Lime wedges, for serving
# How to Make:
01 - Combine shredded chicken with chili powder, cumin, garlic powder, salt, and lime juice in a mixing bowl. Mix well to coat evenly and set aside.
02 - Heat refried beans in a small saucepan over low heat until smooth and spreadable, stirring occasionally.
03 - Place tostada shells on a serving platter. Spread a thin, even layer of warm refried beans onto each shell.
04 - Top each bean-covered shell with a portion of the seasoned shredded chicken.
05 - Layer lettuce, diced tomatoes, red onion, shredded cheese, sour cream, cilantro, jalapeño slices, and avocado slices over the chicken.
06 - Serve immediately with lime wedges on the side for squeezing over the top.
# Expert Tips:
01 -
- It transforms leftover rotisserie chicken into a vibrant dinner in under 30 minutes.
- The combination of warm beans and cold toppings creates a perfect texture contrast.
02 -
- Fry the tortillas yourself if you want them to stay crunchy longer under the weight of the beans.
- Drain the pico de gallo or tomatoes slightly so the tostadas do not become soggy.
03 -
- Use Greek yogurt as a lighter substitute for sour cream without sacrificing creaminess.
- Mash the avocado with a little salt and lime juice before spreading it on the tostada.