Description
Crispy tostadas topped with a warm mixture of shredded rotisserie chicken, salsa, corn, and black beans, finished with melted Colby Jack cheese.
Ingredients
- 1 tbsp cooking oil (canola or vegetable)
- 8 corn tortillas (6-inch)
- 1½ cups shredded rotisserie chicken
- 2 tbsp taco seasoning
- 8 oz salsa (mild or medium)
- 8.5 oz canned corn, drained
- 15 oz canned black beans, rinsed and drained
- 2 cups shredded Colby Jack cheese
- Fresh cilantro, chopped
- Diced tomatoes
Instructions
- Preheat your oven to 450°F (232°C). Lightly brush both sides of each 6-inch corn tortilla with the cooking oil and arrange them in a single layer on a baking sheet.
- Bake the oiled tortillas for 10 minutes, flipping halfway through and rotating the pan to ensure even heat.
- Warm a saucepan over medium heat. Add the shredded rotisserie chicken, taco seasoning, salsa, drained canned corn, and rinsed black beans. Stir until warmed through, about 5 minutes.
- Top each crisp tortilla with about ½ cup of the chicken mixture and a sprinkle of ¼ cup of shredded Colby Jack cheese.
- Return the topped tortillas to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped cilantro and diced tomatoes. Serve immediately while hot and crisp.
Notes
For an extra crispy shell, ensure tortillas are not overcrowded while baking. You can also substitute shredded chicken with sautéed vegetables for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican