Description
These crispy, flavorful tostadas are made with seasoned rotisserie chicken, creamy beans, fresh vegetables, and melty cheese for a fast and satisfying dinner that comes together in just 20 minutes.
Ingredients
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8 small corn tostada shells
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2 cups shredded rotisserie chicken
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1 tablespoon olive oil
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1/2 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 cup refried beans
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1/2 cup salsa
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1 cup shredded lettuce
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1 cup diced tomatoes
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1/2 cup shredded cheddar cheese
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1/2 cup shredded Monterey Jack cheese
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1/4 cup finely diced red onion
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1 avocado, sliced
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1/4 cup sour cream
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1 tablespoon fresh lime juice
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2 tablespoons chopped fresh cilantro
Instructions
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Heat olive oil in a skillet over medium heat. Add shredded chicken, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Cook for 3–4 minutes until heated through.
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Warm refried beans in a saucepan over low heat until smooth and spreadable.
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Spread about 2 tablespoons of beans onto each tostada shell.
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Top each with seasoned chicken and about 1 tablespoon salsa.
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Add lettuce, tomatoes, shredded cheeses, red onion, and avocado slices.
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Finish with sour cream, lime juice, and chopped cilantro. Serve immediately.
Notes
Store components separately in airtight containers for up to 3 days. Assemble just before serving to keep the tostadas crispy. You can refresh tostada shells in a 350°F oven for 3–5 minutes if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes