Chicken Tostadas with Cheese
Crispy corn tostadas piled with seasoned shredded chicken, melted cheese, and fresh toppings.
Dietary
Wheat free, Nut free, Halal
Allergens
Dairy
These tostadas start with crisp fried or baked corn tortillas layered with refried beans, smoky seasoned chicken, and melted cheese. Finished with shredded lettuce, tomato, and crema, they make a satisfying weeknight dinner that comes together with mostly pantry staples. Serve them open-faced for a crunchy, customizable meal the whole table can build themselves.
Ingredients
- 8 corn tortillas
- 3 tablespoons vegetable oil
- 2 cups cooked shredded chicken breast
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup chicken broth
- 1 cup refried beans
- 1 1/2 cups shredded Mexican-blend cheese
- 2 cups shredded iceberg lettuce
- 1 cup diced tomato
- 1/3 cup crumbled queso fresco
- 1/4 cup crema or sour cream
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
-
Heat 3 tablespoons vegetable oil in a 9-inch skillet over medium-high heat. Fry tortillas one at a time, 1 to 2 minutes per side, until golden and crisp. Drain on paper towels.
-
In the same skillet, combine shredded chicken, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Add chicken broth and stir to coat.
-
Simmer the chicken mixture over medium heat, stirring occasionally, until the liquid is mostly absorbed and the chicken is well seasoned.
-
Warm the refried beans in a small saucepan over low heat, stirring occasionally, until heated through.
-
Preheat the oven to 400°F. Arrange the fried tortillas on a 9x13-inch baking sheet.
-
Spread a thin layer of warm refried beans on each tortilla, then top with seasoned chicken and shredded cheese.
-
Bake until the cheese is melted and bubbling.
-
Top each tostada with shredded lettuce, diced tomato, queso fresco, crema, and cilantro.
-
Serve immediately with lime wedges on the side.
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Chicken Tostadas with Cheese
These tostadas start with crisp fried or baked corn tortillas layered with refried beans, smoky seasoned chicken, and melted cheese. Finished with shredded lettuce, tomato, and crema, they make a satisfying weeknight dinner that comes together with mostly pantry staples. Serve them open-faced for a crunchy, customizable meal the whole table can build themselves.
45 min 4 servings 480 cal
Ingredients
- 8 corn tortillas
- 3 tablespoons vegetable oil
- 2 cups cooked shredded chicken breast
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup chicken broth
- 1 cup refried beans
- 1 1/2 cups shredded Mexican-blend cheese
- 2 cups shredded iceberg lettuce
- 1 cup diced tomato
- 1/3 cup crumbled queso fresco
- 1/4 cup crema or sour cream
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
- 1
Heat 3 tablespoons vegetable oil in a 9-inch skillet over medium-high heat. Fry tortillas one at a time, 1 to 2 minutes per side, until golden and crisp. Drain on paper towels.
- 2
In the same skillet, combine shredded chicken, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Add chicken broth and stir to coat.
- 3
Simmer the chicken mixture over medium heat, stirring occasionally, until the liquid is mostly absorbed and the chicken is well seasoned.
- 4
Warm the refried beans in a small saucepan over low heat, stirring occasionally, until heated through.
- 5
Preheat the oven to 400°F. Arrange the fried tortillas on a 9x13-inch baking sheet.
- 6
Spread a thin layer of warm refried beans on each tortilla, then top with seasoned chicken and shredded cheese.
- 7
Bake until the cheese is melted and bubbling.
- 8
Top each tostada with shredded lettuce, diced tomato, queso fresco, crema, and cilantro.
- 9
Serve immediately with lime wedges on the side.
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