Mexican Rotisserie Chicken Tostadas
Crispy tortillas topped with savory chicken, black beans, corn, and melty cheese for an easy, flavorful meal.
Equipment
- Rimmed Baking Sheet
- Pastry brush
- Medium saucepan
- Oven
Ingredients
Tortillas
- 1 tablespoon vegetable oil
Chicken Mixture
- 2 tablespoons taco seasoning
- 225 grams shredded rotisserie chicken
- 240 grams canned corn drained
- 225 grams salsa mild or medium
- 425 grams canned black beans rinsed and drained
Assembly and Toppings
- 60 grams fresh cilantro chopped
- 200 grams Colby Jack cheese shredded
- 120 grams tomatoes diced
Instructions
Preparation
- Preheat oven to 230°C. Arrange corn tortillas on a rimmed baking sheet. Brush both sides of each tortilla lightly with vegetable oil to achieve a uniform, glossy surface. Bake for 10 minutes, turning halfway and rotating the tray for even browning.
- While tortillas bake, set a medium saucepan over medium heat. Add shredded chicken, drained corn, salsa, taco seasoning, and drained black beans. Stir occasionally and heat thoroughly for approximately 5 minutes until the mixture is hot and well combined.
- Remove toasted tortillas from the oven. Spread about 60 grams (½ cup) chicken mixture evenly onto each tortilla. Top each with 25 grams (¼ cup) shredded Colby Jack cheese.
- Return to oven for 5 minutes or until cheese is melted and bubbling.
- Remove from oven and finish with chopped fresh cilantro and diced tomatoes. Serve immediately for best crispness and flavor.
Notes
Bake time for tortillas may vary based on oven and pan; check often to avoid overbrowning. Shredding cheese from a block ensures best melt and texture.
Nutrition
Serving: 1tostadaCalories: 347kcalCarbohydrates: 39gProtein: 20gFat: 13g
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