Sunday, October 30, 2011

Recipe: Chicken Tostadas

Chicken Tostada

This is a fast and easy weeknight meal.  I highly recommend cooking these on a pizza stone that has been preheated in the oven.  The result will be nice and crispy tostadas, sans oil. 

Bean and chile mixture spread on a tortilla.

Bean and chile mixture topped with chicken and cheese.

Just out of the oven.

Serves: 4


  • 4 medium tortillas
  • 1 16-ounce can fat free refried beans
  • 1 4-ounce can diced green chiles
  • 2 cups shredded cooked chicken
  • 1 cup shredded jack cheese
  • 2 green onions, thinly sliced
  • Toppings: chopped cilantro, low fat sour cream, salsa, etc. 

  1. Preheat a pizza stone in the oven to 425º F. 
  2. In a bowl, stir together the refried beans and diced green chiles. 
  3. Spread equal portions of the bean and chile mixture over each tortillas. 
  4. Top each tortilla with shredded chicken and sprinkle with jack cheese and green onion.
  5. Carefully transfer the tortillas to the hot pizza stone.  
  6. Bake for 20 - 25 minutes, until the tortilla gets crispy and the cheese starts to brown. 
  7. Remove tostadas from the oven, put on dinner plates and finish with toppings of choice. 

1 comment:

  1. Almost like a Mexican pizza. And would probably be good with any number of toppings :-)
    Thanks for the recipe.