Happy Taco Tuesday!! Or should I say Tostada Tuesday for the sake of this post?
If you know me, you know Taco Bell is my ride or die. It’s one of the only fast food restaurants I need in my life (cough, I hate Mcdonald’s cough). I don’t think I could ever give it up. Please, tell me you feel the same? If you’ve had their cheesy gordita crunch, I know you do. P.S. I have a copy cat recipe, here.
One of the first items I ever ordered from Taco Bell was their tostada. I’m not sure why I ordered it because I had never had a tostada, and I’m almost positive I had no clue what it was, but regardless of the reason, it was fate. One bite into the crunchy, piled high-with-goodness-open-taco and I was hooked.
A couple of weeks ago while planning our meals I had a hard time deciding what we were going to eat on Tuesday. Tuesday is always a big deal to me because 95 percent of the time, it’s Taco Tuesday. All of a sudden tostadas popped in my head and the rest is history. They are made with rotisserie chicken (my favorite weeknight food to buy), which makes them super easy to put together and gives them tremendous flavor. The best part is, you can pile each tostada as high as you want with whatever toppings you want. I went for the classics – roasted corn, tomatoes, lettuce and avocado.
I hope you’ll include these rotisserie chicken tostadas in your weeknight meal plan soon – it’s easy and a dish you won’t forget. If you end up making it, don’t forget to tag your photos with #marinamakeseats!
Rotisserie Chicken Tostadas
Makes 6 tostadas
- 6 corn tortillas
- Cooking spray
- 2 cups of shredded rotisserie chicken
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1/2 teaspoon of oregano
- 1/8 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of pepper
- 3 tablespoons of lime juice
- 3/4 of a cup of refried beans
- 1 cup of frozen sweet corn, thawed
- 1 cup of monterrey jack cheese
- Shredded Lettuce
- Diced Tomatoes
- Sour Cream
- Cubed avocado
Preheat the oven to 375 degrees. Place the tortillas on a baking sheet and spray each generously with cooking spray and a pinch or two of salt. When the oven is ready, cook the tortillas for 10-15 minutes, or until they are completely crisp and golden brown like a tortilla chip. Set aside.
While the tortillas are cooking, add the shredded rotisserie chicken, paprika, cumin, oregano, garlic powder, salt, cinnamon, pepper and lime juice to a large bowl. Mix to combine and set aside.
When the chicken and the tortillas are ready, spread a tablespoon or two of refried beans on top of each tortillas. Top with corn, rotisserie chicken, monterrey jack cheese and a pinch or two of salt. Place in the oven for five minutes, or until the cheese is melted and toppings are warm.
Take the tostadas out of the oven and let them cool slightly, topping them with lettuce, tomatoes, salsa, sour cream, avocado or whatever other toppings your heart desires.