Chicken and Cheese Tostadas (20-Minute Recipe)
This chicken and cheese tostada is one easy recipe you can try when you want an easy and quick snack.
Equipment
2 large baking sheets
Aluminium foil or parchment paper
Medium mixing bowl
10-inch non-stick skillet (for precooking chicken)
Instant-read meat thermometer
Tablespoon measure or small offset spatula
Ingredients
- 10 pieces tostada shells - store-bought, corn
16 oz refried beans - 450g, about 1 can
1 cup salsa - 240ml
2 cups ground chicken - precooked, about 10 oz / 280g
1 ½ cups cheddar cheese - shredded, 170g
1 cup tomatoes - diced, 180g- 1 cup lettuce - shredded, about 55g
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- Line 2 large baking trays with aluminium foil or parchment paper.
- Place tostada shells on the trays.10 pieces tostada shells
- In a medium bowl, mix the refried beans and salsa until well combined. The mixture will look thick and slightly chunky — that's exactly what you want.16 oz refried beans, 1 cup salsa
- Spread about 2 tablespoons of the bean-salsa mixture onto each tostada shell, spreading it all the way to the edges. This layer acts as a moisture barrier that keeps the shell crispy.10 pieces tostada shells, 16 oz refried beans, 1 cup salsa
- Distribute the precooked ground chicken evenly over the bean-salsa layer on each shell, about 2–3 tablespoons per tostada.2 cups ground chicken
- Sprinkle shredded cheddar cheese over the chicken.1 1/2 cups cheddar cheese
- Bake on the middle rack for 5–7 minutes until the cheese is fully melted and bubbly and the chicken is heated through.
- Remove from the oven and top each tostada with diced tomatoes and shredded lettuce. Serve immediately while the shells are still crispy.1 cup tomatoes, 1 cup lettuce
Notes
Storage: Cooked ground chicken keeps in the fridge for up to 3 days in a sealed container. The bean-salsa mixture refrigerates for 3–4 days or freezes in a zip-lock bag for up to 2 months — thaw overnight in the fridge before using.
Make-ahead: Prep the chicken and bean-salsa mixture in advance, but only assemble tostadas right before baking — assembled shells absorb moisture and lose their crunch.
Substitutions: Swap cheddar for Monterey Jack, pepper jack, or a Mexican cheese blend. Use shredded rotisserie chicken instead of ground chicken for even faster assembly.
Pro tip: Spread the bean-salsa mixture all the way to the edges of each shell — this creates a moisture barrier that keeps the tostada crispy under the toppings.
Reheating: Assembled and baked tostadas do not reheat well. Build only what you will eat in one sitting for the best texture.
Nutrition
Serving: 1servingCalories: 234kcalCarbohydrates: 16gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 56mgSodium: 652mgPotassium: 390mgFiber: 3gSugar: 3gVitamin A: 493IUVitamin C: 3mgCalcium: 157mgIron: 1mg
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