Tostadas

These Tostadas are a vibrant and delicious Mexican-inspired dish that combines crunchy tostada shells with layers of creamy guacamole, flavorful refried beans infused with tomatoes and spices, tender shredded chicken, and a medley of fresh toppings.

Each bite offers a harmonious blend of textures and tastes, from the crisp lettuce to the gooey melted cheese, all crowned with tangy pico de gallo and a dollop of cool sour cream. Perfect for a quick weeknight dinner or casual gathering, these tostadas promise to satisfy both your appetite and your craving for bold, zesty flavors.

Tostadas

Ingredients:

– 6 tostada shells , store-bought or homemade*

– 2 medium ripe avocados

– 1 Tbsp fresh lime juice

– 1/4 tsp garlic powder, divided

– Salt and freshly ground black pepper

– 1 (16 oz) can Rosarita Traditional Refried Beans

– 1 (10 oz) can Rotel Diced Tomatoes & Green Chilies Mild, drained

– 3/4 tsp ancho chili powder

– 1/2 tsp ground cumin

– 2 cups shredded iceberg or romaine lettuce

– 2 cups shredded rotisserie chicken or shredded cooked chicken breasts

– 1 cup shredded Mexican blend cheese

– 1 cup pico de gallo, homemade or store-bought**

– 6 Tbsp Sour cream

Instructions:

– Using a fork mash avocado with lime juice and 1/8 tsp garlic powder to a slightly chunky texture. Season with salt and pepper to taste.

– In a small saucepan mix together refried beans, drained canned tomatoes, chili powder, cumin and remaining 1/8 tsp garlic powder.

– Season with salt and pepper to taste and cook over medium-low heat, stirring frequently until heated through.

– To assemble tostadas, layer each tostada shell with guacamole (avocado mixture), bean mixture, lettuce, chicken, cheese, pico de gallo and sour cream. Serve immediately.

Notes:

– The store-bought tostada shells can usually be found by the tortillas. If making the tostada shells yourself preheat oven to 400 degrees.

Brush both sides of 6 yellow corn tortillas lightly with olive or vegetable oil (about 1 Tbsp total). Season lightly with salt then bake on a rimmed baking sheet about 4 – 5 mins per side until crisp.

– For homemade pico de gallo – in a medium bowl toss together 2 diced roma tomatoes, 3 Tbsp diced yellow onion, 2 Tbsp minced cilantro and 2 tsp lime juice. Season lightly with salt and pepper.

Tostada Shells: If using store-bought tostada shells, you can enhance their flavor by brushing them lightly with oil and baking them in the oven until they are crisp and golden brown. This adds a nice crunch and elevates their texture.

Guacamole: For a vibrant guacamole, make sure your avocados are perfectly ripe. Taste and adjust the seasoning with lime juice, garlic powder, salt, and pepper until it has a balanced flavor. You can also add a pinch of cayenne pepper or chopped cilantro for extra freshness.

Refried Beans: While heating the refried beans and Rotel tomatoes mixture, make sure to stir frequently to prevent burning and ensure even heating. Taste and adjust the seasoning as needed with salt, pepper, ancho chili powder, and cumin.

Lettuce: Use fresh and crisp shredded iceberg or romaine lettuce. You can toss the lettuce with a drizzle of lime juice and a pinch of salt to enhance its flavor.

Chicken: If using rotisserie chicken or cooked chicken breasts, shred them finely for even distribution across the tostadas. Season the chicken lightly with salt and pepper if it’s not already seasoned.

Cheese: Opt for a good quality Mexican blend cheese or Monterey Jack cheese for melting. You can sprinkle the cheese evenly over the warm bean mixture to help it melt and adhere to the tostada.

Pico de Gallo: Whether homemade or store-bought, ensure your pico de gallo is fresh and well-drained to prevent sogginess on the tostadas. Adjust the seasoning with salt and lime juice to taste.

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Assembly: To assemble, start with a layer of guacamole followed by the warm bean mixture. This helps anchor the toppings. Layer the lettuce, chicken, cheese, pico de gallo, and a dollop of sour cream evenly over each tostada shell. Serve immediately to enjoy the crispness of the tostada shells and the freshness of the toppings.

Presentation: Garnish with additional cilantro leaves or a wedge of lime for squeezing over the tostadas just before serving. This adds a final touch of freshness and citrusy flavor.

Nutrition Information:

SERVING SIZE: 1 Tostada

Frequently Asked Questions:

Can I use store-bought tostada shells for this recipe?

Yes, you can use store-bought tostada shells to save time.

Alternatively, you can make your own homemade tostada shells if you prefer.

What can I use as a substitute for rotisserie chicken?

If you don’t have rotisserie chicken, you can use shredded cooked chicken breasts as a substitute.

Simply cook the chicken breasts and shred them before using in the recipe.

Can I adjust the spice level of the tostadas?

Yes, you can adjust the spice level according to your preference.

If you prefer milder flavors, you can use a mild variety of Rotel diced tomatoes and reduce the amount of ancho chili powder.

Can I make the guacamole ahead of time?

It is best to make the guacamole just before assembling the tostadas to prevent it from turning brown.

However, you can cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the guacamole, to help slow down the browning process if needed.

Can I customize the toppings for the tostadas?

Absolutely! The toppings mentioned in the recipe, such as lettuce, cheese, pico de gallo, and sour cream, are just suggestions.

Feel free to add or substitute other toppings based on your preference, such as diced tomatoes, sliced jalapenos, chopped cilantro, or hot sauce.

Can I make my own tostada shells?

Yes, you can make your own tostada shells if you prefer.

Simply heat corn tortillas in oil until crispy and golden brown, then drain on paper towels.

Can I use different types of beans for the bean mixture?

Yes, you can use different types of beans if you prefer.

While the recipe suggests using Rosarita Traditional Refried Beans, you can substitute with black beans, pinto beans, or any other type of beans you like.

How can I make my own pico de gallo?

To make homemade pico de gallo, combine diced tomatoes, onions, jalapenos (optional), cilantro, lime juice, salt, and pepper.

Adjust the quantities to your taste preferences.

Can I prepare the components in advance?

While the tostadas are best assembled and served immediately, you can prepare some components in advance to save time.

For example, you can pre-shred the lettuce, cook and shred the chicken, and prepare the guacamole.

Just make sure to store them properly in airtight containers in the refrigerator until you’re ready to assemble and serve.