The Chicken Tostadas Recipe is a speedy and simple weeknight supper! Made with firm tostada shells, destroyed chicken, refried beans, and the very best garnishes.
INGREDIENTS :
- 8 corn tortillas (6 inches)
- 1 tablespoon vegetable oil
- 8.5 ounces corn drained
- 1 1/2 cups shredded cooked chicken (see more about using cooked chicken)
- 8 ounces salsa (see my salsa recommendation)
- 2 tablespoons taco seasoning storebought or homemade
- 15 ounces black beans drained and rinsed
- 2 cups Colby jack cheese shredded
- fresh cilantro
- tomatoes
~ Step by step instructions to Make Chicken Tostadas Recipe ~
- Preheat your stove to 450 degrees. Lay the tortillas on a rimmed baking sheet. Brush the tortillas with canola oil. Thick enough so the entire side is shiny, yet not so thick that you can see pools of oil. Flip them and brush different sides. Heat for 10 minutes, flipping the tortillas part of the way through and turning the skillet.
- While the tortillas are cooking, in a medium to enormous sauce dish, join chicken, salsa, taco preparing, corn, and dark beans over medium hotness. Cooking, mixing periodically, until it is cooked through. Around 5 minutes.
- Add 1/2 a cup of the blend to the highest point of every tortilla. Top with 1/4 a cup of cheddar each, and place back in the stove for 5 minutes or until the cheddar is completely softened.
- Top with cilantro and diced tomatoes.
Tostada Shells:
At the foundation of each tostada recipe is a tostada shell. A tostada shell is essentially a corn tortilla that has been prepared or seared until fresh and crunchy like a tortilla chip.
Tostada shells are becoming simpler and more straightforward to find in numerous supermarkets, and are frequently situated in the Hispanic food varieties segment close to the rack stable tortillas.
Instructions to EAT TOSTADAS:
Eating tostadas is really simple – essentially get it and take a chomp! They can be somewhat untidy, particularly assuming the tostada shell is on the more slender side, yet they’re best eaten with your hands. Fortunately, most tostada shells (even the hand-crafted ones) are on the thicker side, so they’re really sturdier than you naturally suspect.
MAKING AHEAD AND STORING:
To make ahead, set up the destroyed chicken (on the off chance that not extra) and refried beans as long as 2 days early. Keep them put away in discrete water/airproof holders in the ice chest until now is the right time to warm them up.
You can set up the fixings as a whole and embellishments early too. With all that prepared, all you need to do is gather and eat!
To store, keep the extra shells in a Ziploc pack at room temperature for as long as 3 days so they can remain crunchy. Keep the beans, chicken, and garnishes put away in impermeable holders in the ice chest.
How Would You Make Homemade Tostada Shells?
You can ordinarily observe tostada shells close to the tortillas at the store, yet in the event that you can or on the other hand, assuming you simply need to make them yourself this is the way you’ll get it done:
- Preheat broiler to 400 degrees.
- Brush the two sides of 6 yellow corn tortillas gently with olive or vegetable oil, season delicately with salt
- Heat on a rimmed baking sheet for around 4 – 5 mins for each side until fresh.