Mexican Rotisserie Chicken Tostadas
A vibrant dish of layered flavors and textures using rotisserie chicken over crispy tortillas, topped with fresh vegetables and sauces.
Ingredients
Tostada Base
- 4 pieces corn tostadas Crisp tortillas
Toppings
- 2 cups shredded rotisserie chicken Use store-bought for convenience
- 1 cup refried beans Warmed
- 1 cup shredded lettuce For added crunch
- 1 medium tomato, diced
- ½ cup crumbled queso fresco Adds saltiness
- ¼ cup fresh cilantro, chopped For freshness
- 1 piece avocado, sliced For creaminess
- 1 piece lime, cut into wedges For serving
- ½ cup salsa Homemade or store-bought
- Salt and pepper To taste
- Optional: sliced jalapeños For added heat
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Arrange the corn tostadas on a baking sheet and place them in the oven for about 10 minutes, or until they're crisp and lightly toasted.
- While the tostadas are baking, warm the refried beans in a medium pot over low heat, stirring occasionally until heated through and smooth in texture.
Assembly
- Remove the tostadas from the oven and spread a generous layer of warm refried beans on each tostada.
- Layer the shredded rotisserie chicken on top of the beans and season lightly with salt and pepper.
- Add shredded lettuce followed by diced tomatoes over each tostada.
- Top with crumbled queso fresco and fresh cilantro.
- Finish with sliced avocado and drizzle your preferred salsa generously. Serve with lime wedges on the side.
Notes
For added flavor, toast the tortillas on a skillet for a smoky aroma. Experiment with different toppings like pickled red onions or various salsas.