Rotisserie Chicken and Bean Tostadas
Rotisserie Chicken and Bean Tostadas is a Mexican recipe that serves 3. Watching your figure? This gluten free recipe has 401 calories, 31g of protein, and 16g of fat per serving. For $1.85 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes around 30 minutes. 7 people have made this recipe and would make it again. Head to the store and pick up lime, tomato, iceberg lettuce, and a few other things to make it today. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is good. If you like this recipe, you might also like recipes such as Rotisserie Chicken and Bean Tostadas, Rotisserie Chicken and Bean Tostadas, and Rotisserie Chicken and Bean Tostadas.
Servings: 3
Ingredients:
2 cups rotisserie chicken – shredded
6 small corn tortillas
1/3 can refried beans
1/2 tomato, diced small
1 jalapeño, sliced
Shredded iceberg lettuce
Cotija cheese (Mexican queso)
1 lime – cut into wedges
6 teaspoons guacamole
Salsa
Equipment:
oven
baking sheet
Cooking instruction summary:
- Preheat oven to 350 degrees.
- Place corn tortillas on a cookie sheet and bake for 16-17 minutes or until the edges brown and curl.
- Cool cooked tortillas at room temperature.
- To build the tostadas, start by spreading 1-2 tablespoons of refried beans on each tortilla.
- Next, top with a handful of shredded rotisserie chicken, shredded iceberg lettuce, diced tomato, and guacamole.
- Drizzle with the juice of one lime wedge.
- Sprinkle with cotija cheese.
- Drizzle with salsa.
- Garnish with jalapeos.
- Serve open-faced.
Makes 6 tostadas. Serving size is 2 tostadas.
Step by step:
1. Preheat oven to 350 degrees.
2. Place corn tortillas on a cookie sheet and bake for 16-17 minutes or until the edges brown and curl.Cool cooked tortillas at room temperature.To build the tostadas, start by spreading 1-2 tablespoons of refried beans on each tortilla.Next, top with a handful of shredded rotisserie chicken, shredded iceberg lettuce, diced tomato, and guacamole.
3. Drizzle with the juice of one lime wedge.Sprinkle with cotija cheese.
4. Drizzle with salsa.
5. Garnish with jalapeos.
6. Serve open-faced.Makes 6 tostadas. Serving size is 2 tostadas.
Nutrition Information:
covered percent of daily need
