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Chicken Tostadas

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Chicken Tostadas

If you have some cooked chicken on hand, you can make beautiful and delicious Chicken Tostadas in a flash.
Course: Main Course
Keyword: Easy–now you’re cooking, Gluten-Free Option, Vegetarian Option
Servings: 3

Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.

Many of my recipes have alternatives, and you want to choose the alternatives that fit the style you are preparing. Also, packaged goods may have ingredients you wouldn’t expect. Soy sauce may or may not have gluten. Chocolate may or may not have dairy. This means you want to check the ingredients labels on the products you will use. Also, it’s important to be aware that if you are cooking for someone with allergies or other reasons to take special care, you should avoid cross-contamination. For example, don’t use the same utensil that was used in food containing the allergen or use the same cutting board that was used for food containing the allergen.

Ingredients

  • 6 tostada shells
  • 1 can refried beans (black beans or pinto beans) (optional)
  • 2 cups chopped cooked chicken
  • 1 1/2 to 2 cups shredded Mexican style cheese (unseasoned)

Choice of Toppings (see examples in recipe photos)

  • onions (thinly sliced and cut into pieces)
  • caramelized onion
  • red pepper (thinly sliced and cut into pieces)
  • tomatoes (cut into small pieces)
  • broccoli (cut into small florets)

Choice of Garnishes (see examples in recipe photos)

  • avocados (sliced)
  • sour cream
  • green parts of scallions (sliced)
  • salsa
  • cilantro (roughly chopped)
  • sliced jalapeños (from a jar)

Instructions

Prepare Tostada

  • Preheat oven to 400 degrees. Spread tostadas shells with beans.
  • Add chicken.
  • Sprinkle with cheese.

Add toppings as if putting toppings on a pizza.

  • Tostada with black beans, chicken, cheese, tomato, red pepper, onion and broccoli.
  • Tostada with black beans, chicken, cheese, tomato, red pepper and caramelized red onions.

Bake tostadas until hot and cheese begins to turn light brown.

  • Tostada with black beans, chicken, cheese, tomato, red pepper, onion and broccoli.
  • Tostada with black beans, chicken, cheese, tomato, red pepper and caramelized red onions.
  • Tostada with black beans, chicken and cheese.

Add garnishes.

  • Tostada with salsa, avocado, sour cream and cilantro.
  • Tostada with avocado, sliced jalapeño and scallions.
  • Tostada with avocado, salsa and cilantro.

Notes

You will want uncooked toppings to be cut into small pieces so they cook quickly in the oven.
This recipe is very flexible, and you can experiment with toppings and garnishes.
If you don’t have chicken, or if you have guests who prefer not to eat chicken, the tostadas will be delicious with beans and cheese or with only cheese.
For the perfect cooked onions for a tostada, cut onions into pieces.  Cook the onion in oil on medium high heat until the onion starts to brown.  Then turn the heat to medium and cook until the onion is tender but still has texture–sort of like al dente for pasta.
A can of refried beans will have more beans than you need for six tostadas.

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