Chicken Tostadas Recipe

Rating 5.0
| 1
Easy, healthy, and satisfying, these chicken tostadas offer some spicy crunch and classic flavors of Tex-Mex cuisine. Incredibly flavorful and customizable, enjoy the contrast of flavors and textures of this chicken tostada recipe any day of the year.
Dinner
Mexican
18
ingredients
6
steps
60
minutes
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.

Ingredients

Servings:
6
For the Tortillas
8
corn tortillas
1/4 cup(s)
corn or canola oil
For the Toppings
3
boneless, skinless chicken breasts, cut into 1-inch pieces
1
jalepeño pepper, seeded and minced
1
medium onion, finely chopped
1
16 oz. can refried beans (original, vegetarian or spiced, as desired)
1
15 oz. can red kidney beans
1 tblsp
hot sauce (such as Tapatio or Tabasco)
1 tsp
salt
1/4 tsp
black pepper
1 cup(s)
shredded sharp cheddar cheese
1 cup(s)
shredded salad greens
2
Roma tomatoes, roughly chopped
1
avocado, sliced
2 tblsp
sour cream or non-fat Greek yogurt
2 tblsp
hot salsa, or more to taste
1/4 cup(s)
sliced scallions or green onions
1
lime, sliced into wedges

Directions 6 steps | 60 Minutes

Step 1

Prepare the tostadas. In a medium saucepan, heat the corn oil. Once hot, fry the tortillas, one or two at a time, until they are lightly browned on both sides. Remove them from the oil with tongs and allow them to drain on paper towels. Repeat until all of the tortillas are fried. Set the fried tortillas aside.

Step 2

Prepare the chicken mixture. Reserve two tablespoons of the frying oil in the saucepan and discard the rest. Add the chicken breasts, minced jalapeños and finely chopped onions to the pan. Sauté until the vegetables soften and the chicken is white and cooked on all sides. Turn off the heat and set it aside. 

Step 3

Prepare the bean mixture. In a medium bowl, mix the refried beans, kidney beans, hot sauce, salt and pepper together in a medium bowl and stir until combined. 

Step 4

Assemble the chicken tostadas. On each tortilla, spread a large dollop of the bean mixture and then top with the chicken mixture. (See notes 1.)

Step 5

Sprinkle on the cheddar cheese, then the chopped salad greens, chopped Roma tomatoes and avocado slices. 

Step 6

Top with sour cream, salsa and sliced scallions. Squeeze lime over the tostada and season to taste and serve. Enjoy!


Notes:

  1. For layer of melted cheese, add more shredded cheddar or cojita on each tostada after the bean mixture and place them all on a sheet pan and heat in an oven at 350°F until the cheese melts. Then continue with the other layers.

Nutrition Per Serving
View All
CALORIES
562
FAT
20 g
PROTEIN
48.8 g
CARBS
48.6 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Sandra G.

Sandra

13 Jul 2022

A fiesta of flavors. Loved making these with the kids.

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