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Crispy chicken tostadas have become my ultimate answer to weeknight cravings when I need something both fun and satisfying but without spending hours at the stove. Each bite is a harmony of crunchy corn, juicy chicken, melty cheese, and bright toppings and it is simply addictive.
I started making tostadas after discovering a forgotten can of black beans and some leftover rotisserie chicken in my fridge one evening. Now these are on regular dinner rotation especially when everyone wants something a little different.
Ingredients
- Corn tortillas: six inch size to provide the iconic crunch look for tortillas that are soft and pliable before baking so they crisp evenly
- Cooking oil: to help tortillas get crisp and golden opt for light oils like canola or sunflower
- Canned corn: for a sweet burst of flavor make sure to drain well for best texture
- Cooked chicken: shredded rotisserie chicken works beautifully and saves extra time
- Salsa: adds moisture and smoky brightness to the filling choose a chunky style to avoid sogginess
- Taco seasoning mix: brings bold and familiar Tex Mex flavor you can use homemade or store bought
- Black beans: an essential tostada topping for fiber and creaminess pick low sodium if watching salt
- Shredded colby jack cheese: this melts smoothly and gives gooey richness always shred fresh if you can
- Fresh cilantro leaves: fragrant and herbaceous add just before serving for a pop of color
- Tomatoes: bright and juicy they cut through the richness of the cheese and make everything fresh
Step-by-Step Instructions
- Prepare and Bake the Tortillas:
- Preheat your oven to four hundred fifty degrees Fahrenheit. Arrange tortillas flat on a rimmed baking sheet. Lightly brush each entire surface with oil just enough to make them glossy. Flip and repeat on the other side. Bake for ten minutes making sure to flip tortillas and rotate your pan halfway through. Watch closely after the first few minutes as ovens vary and you want crispiness without burnt edges.
- Cook the Chicken Mixture:
- While the tortillas are in the oven set a medium to large saucepan on medium heat. Add chicken salsa taco seasoning corn and black beans. Stir occasionally for about five minutes until everything is hot and the salsa has thickened a bit which helps the mixture sit nicely on top of the crispy tortillas.
- Assemble and Melt Cheese:
- When the tortillas are ready pull them from the oven. Spoon about one half cup of the warm chicken mixture over each tortilla spreading evenly to the edges. Top each with one quarter cup of shredded cheese so it covers the mixture. Return the loaded tortillas to the oven for another five minutes. The cheese should bubble and melt completely for the best tostada experience.
- Garnish and Serve:
- Remove from the oven and while still hot sprinkle chopped cilantro and diced tomatoes over each tostada. Serve right away so the tortillas stay crisp underneath their cheesy and savory layers.
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Colby jack cheese is my favorite here because it melts beautifully and adds a mellow creaminess that balances all the bold Tex Mex flavors. My family always gathers eagerly around the table when these come out of the oven and the first bite is always met with big smiles.
Storage Tips
If you have leftovers store the chicken mixture and toppings separate from the baked tortillas so the tortillas stay crisp. Reheat the chicken mixture in the microwave or on the stove and quickly crisp up the tortillas in a hot oven or toaster oven for a few minutes before assembling and serving.
Ingredient Substitutions
Swap out the chicken for cooked ground beef or turkey for a different twist. You can also use pinto beans or refried beans instead of black beans for a creamier base. For a dairy free version use a vegan shredded cheese alternative or simply leave out the cheese and add extra salsa.
Serving Suggestions
These tostadas are perfect with a side of fresh guacamole lime wedges or a quick cabbage slaw for crunch. They taste great with a simple green salad or bowl of tortilla soup as well. For a festive party dinner put out bowls of extra toppings so everyone can customize their own tostada.
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Cultural Context
Tostadas are a beloved Mexican dish meant for showcasing vibrant toppings over a crisp flat tortilla. Originally a clever way to use up day old tortillas their versatility and casual style have made them a favorite both on Mexican and Tex Mex tables in homes and street food stalls alike.
Recipe FAQs
- → Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas can be substituted, but they may bake faster, so watch carefully to prevent over-browning.
- → Can I make this dish vegetarian?
Absolutely. Simply omit the chicken and increase the beans and corn, or add sautéed vegetables like peppers or zucchini.
- → What cheese works best for melting on top?
Colby Jack melts beautifully, but Monterey Jack or cheddar also provide a gooey, flavorful topping.
- → How do I store leftovers?
Place cooled tostadas in an airtight container in the refrigerator. Reheat in the oven to maintain crispiness.
- → Can I use rotisserie chicken for convenience?
Yes, using rotisserie chicken saves time and adds flavor to the dish. Just shred and mix with other ingredients.
- → How can I add a spicy kick?
Add chopped jalapeños or use a spicy salsa for extra heat.