Crispy fried corn tortillas piled high with seasoned shredded chicken, refried beans, and fresh toppings. A fun, customizable Tex-Mex classic that's perfect for a weeknight dinner or a party.
Crispy tostadas loaded with flavorful shredded chicken - a quick, satisfying lunch!
This tex_mex dish is perfect for lunch. With 842.79 calories and 46.92g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Black Pepper
8 piece Corn Tortillas (6-inch size)
1 cup Vegetable Oil (for frying)
1 can Refried Beans (approx 15 oz)
2 cup Iceberg Lettuce (shredded)
2 piece Roma Tomato (diced)
1 piece Jalapeño (finely minced)
0.25 cup Cilantro (chopped)
2 tbsp Lime Juice (freshly squeezed)
1 cup Cotija Cheese (crumbled)
0.5 cup Mexican Crema
1 medium Avocado (sliced or diced)
Instructions
1
Poach and Shred Chicken
Place chicken breasts in a medium pot. Add half of the onion (quartered), smashed garlic cloves, and 1 tsp of salt.
Cover with about 4 cups of water. Bring to a boil, then reduce heat to a gentle simmer.
Cook for 15-20 minutes, until the chicken is cooked through (165°F or 74°C).
Remove chicken from the pot, reserving 1/4 cup of the broth. Let the chicken cool slightly, then shred it using two forks.
2
Season the Chicken
In a mixing bowl, combine the shredded chicken with chili powder, cumin, garlic powder, onion powder, oregano, 1/4 tsp salt, and black pepper.
Pour the reserved 1/4 cup of warm chicken broth over the seasonings and toss until the chicken is evenly coated and moist.
3
Fry the Tostada Shells
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat to 350°F (175°C).
Carefully place one tortilla in the hot oil. Fry for 30-60 seconds per side, until golden and rigid.
Using tongs, remove the tostada shell and let it drain on a wire rack or paper towel-lined plate. Lightly sprinkle with salt while hot.
Repeat with all remaining tortillas, working in batches.
4
Prepare Toppings
While the tortillas fry, prepare the pico de gallo. In a small bowl, mix the diced tomatoes, the remaining half of the onion (finely diced), minced jalapeño, chopped cilantro, and lime juice. Season with a pinch of salt.
Warm the refried beans in a small saucepan over low heat or in the microwave until smooth and easily spreadable.
5
Assemble and Serve
To assemble, spread a layer of warm refried beans evenly over a crispy tostada shell.
Top with a generous amount of the seasoned shredded chicken.
Add shredded lettuce, a spoonful of pico de gallo, and sliced avocado.
Finish with a sprinkle of crumbled Cotija cheese and a drizzle of Mexican crema. Serve immediately.
