Description
Mexican chicken tostadas bring zesty flavors to your dinner table with crispy tortillas loaded with spicy shredded chicken, fresh salsa, and creamy toppings. Crunchy layers of seasoned meat, colorful vegetables, and tangy garnishes make this dish an irresistible meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 1 ½ cups shredded cooked chicken
- 15 ounces (425 grams) black beans, drained and rinsed
Base and Vegetable Components:
- 8 corn tortillas (6 inches)
- 8.5 ounces (240 grams) corn, drained
- Diced tomatoes for garnish
- Fresh cilantro, for garnish
Seasoning and Cheese:
- 2 tablespoons taco seasoning (store-bought or homemade)
- 2 cups Colby Jack cheese, grated
- 8 ounces (226 grams) sauce (tomato-based preferred)
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius), ensuring the rack is positioned in the center for even heating.
- Gently coat both surfaces of corn tortillas with vegetable oil using a pastry brush, creating a thin, uniform layer that promotes crispiness.
- Arrange the oil-brushed tortillas on a clean baking sheet, ensuring they do not overlap, and place in the preheated oven.
- Bake the tortillas for 8 to 10 minutes, carefully turning them halfway through the cooking process to achieve an evenly golden and crisp texture.
- While the tortillas are crisping, prepare the chicken mixture by heating a skillet over medium temperature.
- Add shredded chicken, prepared sauce, and taco seasoning to the skillet, stirring thoroughly to combine and distribute the seasonings evenly.
- Cook the chicken mixture for approximately 5 minutes, ensuring it is heated completely and the flavors are well-integrated.
- Remove the crisp tortillas from the oven and spread an even layer of black beans and corn kernels across each tortilla shell.
- Distribute the hot chicken mixture generously over the bean and corn layer, creating a robust and flavorful base.
- Sprinkle grated Colby Jack cheese over the chicken, covering the surface to ensure complete melting.
- Return the assembled tostadas to the oven and bake for an additional 5 to 7 minutes, watching carefully until the cheese melts completely and becomes bubbly.
- Once baked, carefully remove the tostadas from the oven and garnish with freshly chopped cilantro and diced tomatoes.
- Serve the tostadas immediately while hot, ensuring each plate receives a crisp, loaded tostada.
Notes
- Crisp tortillas are the secret to a perfect tostada texture, creating a crunchy base that holds up to delicious toppings.
- Customize your chicken mixture by experimenting with different taco seasonings or adding a splash of hot sauce for extra kick.
- Pre-heating the oven ensures even cooking and helps transform ordinary corn tortillas into restaurant-style crispy shells.
- Layer ingredients strategically to prevent soggy bottoms, starting with beans as a protective base layer.
- Melted cheese acts as a delicious “glue” that binds all the flavorful ingredients together, creating a mouthwatering final touch.
- Fresh garnishes like cilantro and tomatoes add bright, fresh notes that elevate the entire dish’s flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 85 mg