Classic Chicken Tostadas
A recipe for Mexican chicken tostadas
Servings: 2 people
Equipment
- 1 Skillet
Ingredients
- 2 cooked chiken breasts shredded (about 2 cups)
- 4 tostada shells
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- salt & pepper to taste
- 1 cup refried beans warmed up
- ½ cup shredded lettuce
- ½ cup tomatoes diced
- ¼ cup crumbled queso fresco or shredded cheddar
- ¼ cup Mexican crema or sour cream
- sliced avocado, jalapeños, chopped cilantro, lime wedgres optional
Instructions
- Prepare Chicken
- Heat olive oil in a skillet over medium heat.
- Add shredded chicken, chili powder, cumin, garlic powder, salt, and pepper.
- Cook for 5–7 minutes, stirring occasionally, until heated through and coated in spices.
Assemble Tostadas
- Spread a layer of warm refried beans over each tostada shell.
- Top with the spiced chicken.
- Add lettuce, tomatoes, cheese, and any optional toppings you like.
Finish
- Drizzle with crema or sour cream.
- Serve immediately with lime wedges.
Notes
Tips:
- You can use rotisserie chicken to save time.
- Tostada shells can be made by baking or frying corn tortillas until crisp.