Description
Quick and flavorful Mexican tostadas topped with shredded rotisserie chicken, creamy beans, and fresh garnishes.
Ingredients
- 2 cups shredded rotisserie chicken breast
- 8 corn tostada shells (store‑bought or homemade)
- 1 (16‑oz) can refried beans, warmed
- 2 cups shredded cheddar or Mexican blend cheese, divided
- ⅓ cup sour cream (or Mexican crema)
- 2 cups shredded lettuce (Iceberg or Romaine)
- 5 oz grape tomatoes, diced (or pico de gallo)
- 1 (2.25‑oz) can sliced black olives
- Optional: guacamole, hot sauce, sliced jalapeño, lime wedges
Instructions
- Warm refried beans and shredded chicken (add a splash of water or broth if needed).
- Spread a layer of warm refried beans onto each tostada shell, leaving a small border.
- Sprinkle ¼ cup of shredded cheese over the beans.
- Broil the assembled shells briefly (about 30–90 seconds) until cheese melts—watch carefully!
- Top with shredded chicken, a dollop of sour cream (or crema), shredded lettuce, diced tomatoes, and sliced olives.
- Add optional toppings like guacamole, jalapeños, hot sauce, or a squeeze of lime to taste.
- Serve immediately while shells are still crisp.
Notes
- This recipe can be assembled in just 15 minutes—perfect for quick meals or using up leftover chicken. :contentReference[oaicite:1]{index=1}
- It’s naturally gluten‑free when you use corn tostada shells—check the label for certification. :contentReference[oaicite:2]{index=2}
- To lighten up, use black beans instead of refried beans. :contentReference[oaicite:3]{index=3}
- Customize toppings freely—lettuce, avocado, salsa, cheese, crema, jalapeños, olives, etc. :contentReference[oaicite:4]{index=4}
Nutrition
- Serving Size: 1 tostada
- Calories: Approximately 200–250 kcal
- Sugar: 1 g
- Sodium: Variable (~400–500 mg)
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: Remaining fat estimate
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 57 mg
