Chicken Tostadas
Crispy tostadas topped with tender chicken, creamy beans, fresh vegetables, and zesty garnishes, perfect for any occasion.
Equipment
- Skillet
- Platter
- Measuring cups and spoons
Ingredients
- 1 lb. shredded chicken seasoned to your liking
- 12 pieces tostada shells store-bought or homemade
- 1 can refried beans (16 ounces) or 2 cups homemade
- 3 oz. shredded cheese Cheddar, Monterey Jack, or Queso Fresco
- 2 cups shredded lettuce iceberg or romaine
- 1 cup finely diced tomato
- Pico de gallo or salsa to taste
- 2 large avocados peeled, pitted, and sliced
- Sour cream or Mexican crema to taste
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Warm the shredded chicken and refried beans in a skillet over medium heat until hot.
- If desired, warm the tostada shells briefly to make them crispy.
- Spread a thin layer of refried beans on each tostada shell.
- Layer the shredded chicken evenly on top of the beans.
- Sprinkle shredded cheese over the chicken, allowing it to melt slightly from the warmth.
- Add fresh vegetables: shredded lettuce, diced tomatoes, and spoon on pico de gallo or salsa.
- Top each tostada with avocado slices and a dollop of sour cream or crema.
- Garnish with chopped cilantro and serve with lime wedges on the side.
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Notes
Store chicken, beans, and toppings separately in airtight containers for up to three days.