Description
Crispy and flavorful, these Mexican Rotisserie Chicken Tostadas are quick to make and layered with refried beans, juicy seasoned chicken, fresh veggies, and creamy toppings—perfect for a weeknight dinner or casual gathering.
Ingredients
6 tostada shells
2 cups rotisserie chicken, shredded
1 cup refried beans (black or pinto)
1/2 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup diced red onion
1/4 cup crumbled queso fresco or feta
1/4 cup sour cream or Mexican crema
1 avocado, sliced
1/4 cup fresh cilantro, chopped
1 jalapeño, thinly sliced (optional)
1 tablespoon lime juice
1/2 teaspoon chili powder
Salt and pepper, to taste
Instructions
- Warm the refried beans in a small saucepan over medium heat until smooth and spreadable.
- In a bowl, toss shredded rotisserie chicken with lime juice, chili powder, salt, and pepper.
- Spread a thin layer of warm refried beans onto each tostada shell.
- Layer on the seasoned chicken, followed by shredded lettuce, diced tomatoes, red onion, and avocado slices.
- Sprinkle crumbled queso fresco and chopped cilantro over the top.
- Drizzle with sour cream or Mexican crema and add jalapeño slices if using.
- Serve immediately to keep the shells crisp.
Notes
Use black bean spread instead of refried beans for variation.
Swap queso fresco for shredded cheddar if preferred.
Add chipotle powder or hot sauce for extra heat.
Top with pickled onions for added tang.
Store toppings separately and assemble just before eating.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Assembled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg
