mexican rotisserie chicken tostadas (Printable Format)
Crispy baked tortillas with rotisserie chicken, beans, salsa, melty cheese, and fresh toppings.
# Needed Ingredients:
→ Base
01 -
8 corn tortillas, 15 cm diameter
02 -
1 tablespoon neutral cooking oil (e.g., canola oil)
→ Filling
03 -
240 grams cooked chicken, shredded
04 -
240 grams canned corn, drained
05 -
425 grams black beans, rinsed and drained
06 -
225 grams salsa (store-bought or homemade)
07 -
2 tablespoons taco seasoning
→ Topping
08 -
200 grams shredded colby jack cheese
09 -
Fresh cilantro leaves, for garnish
10 -
Tomatoes, diced, for garnish
# Preparation Steps:
01 -
Preheat oven to 230°C. Arrange corn tortillas on a rimmed baking sheet. Brush both sides lightly with oil for an even, thin coat. Bake for 10 minutes, turning tortillas and rotating the baking sheet halfway through. Check every 2–3 minutes to prevent burning.
02 -
While tortillas bake, set a medium saucepan over medium heat. Combine shredded chicken, corn, black beans, salsa, and taco seasoning. Stir occasionally and heat until thoroughly warmed, about 5 minutes.
03 -
Remove tortillas from oven. Spoon approximately 65 grams (1/2 cup) chicken mixture onto each tortilla. Sprinkle 25 grams (1/4 cup) shredded cheese over each portion. Return to oven for 5 minutes or until cheese is melted and bubbling.
04 -
Take tostadas from oven. Top with fresh cilantro leaves and diced tomatoes. Serve immediately for best texture.
# Supplementary Details:
01 -
Check tortillas frequently while baking, as oven variability may affect browning time.
02 -
If substituting flour tortillas, decrease baking time to avoid overcrisping.