Spicy Chicken Tostadas: A Fiery Mexican Delight
Crispy tostada shells piled high with seasoned shredded chicken, creamy refried beans, and spicy toppings. These bold and zesty tostadas are perfect for taco night or a fun party platter — customizable, crunchy, and full of flavor!
Equipment
- - Skillet
- - Baking sheet (if making homemade tostadas)
- - Mixing bowls
- - Tongs or spatula
Ingredients
- **For the chicken:**
- - 2 cups cooked shredded chicken (rotisserie works great)
- - 1 tablespoon olive oil
- - 1 teaspoon chili powder
- - ½ teaspoon smoked paprika
- - ½ teaspoon cumin
- - ¼ teaspoon cayenne pepper optional
- - Salt to taste
- - Juice of ½ lime
- **Other ingredients:**
- - 8 tostada shells store-bought or baked from corn tortillas
- - 1 15 oz can refried beans (or homemade)
- - 1 cup shredded lettuce
- - ½ cup diced tomatoes
- - ½ cup shredded cheese cheddar, pepper jack, or Mexican blend
- - ¼ cup sour cream or Mexican crema
- - 1 avocado sliced or mashed
- - Jalapeño slices optional
- - Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add shredded chicken, spices, salt, and lime juice. Stir well and cook for 4–5 minutes until heated through and flavorful. Set aside.
- Warm refried beans in a small pan or microwave.
- If making tostadas from corn tortillas: Lightly brush tortillas with oil and bake at 400°F (200°C) for 5–7 minutes per side until crispy.
- Assemble tostadas: Spread a layer of refried beans on each shell, top with spicy chicken, then add cheese, lettuce, tomatoes, avocado, sour cream, and optional toppings.
- Garnish with fresh cilantro and serve immediately.