Baked Chicken Tostadas
When it comes to satisfying weeknight dinners, Baked Chicken Tostadas are an absolute crowd-pleaser. They’re crispy, full of flavor, and come together in no time, making them perfect for busy evenings when you want something hearty yet easy to prepare. The combination of seasoned chicken, fresh veggies, and crispy tortillas makes every bite a celebration of textures and tastes. Plus, they’re endlessly customizable, so you can tweak the toppings to your liking. Let’s dive into this delicious dish that’s sure to become a staple in your home!
What Makes This Recipe Special
Baked Chicken Tostadas shine because they balance convenience with flavor. Instead of frying, we bake the tortillas, making them healthier without sacrificing that satisfying crunch. The use of balsamic vinegar in the marinade adds a depth of flavor that elevates the dish, while the fresh toppings of cilantro, jalapeño, and diced tomatoes bring a burst of freshness. These tostadas are not only delicious but also visually appealing, making them perfect for serving at gatherings or simply enjoying with your family.
What You’ll Need
- 3 tablespoons balsamic vinegar – for a tangy marinade
- 1 tablespoon olive oil – to add richness
- 1 teaspoon salt – to enhance flavors
- 1 teaspoon sugar – for balance in the marinade
- 1 teaspoon ground black pepper – for a hint of spice
- 1 teaspoon ground cumin – to add warmth
- 2 tablespoons chopped fresh cilantro – for a fresh finish
- 1 (15 ounce) can black beans, rinsed and drained – for protein and fiber
- 1 (15 ounce) can fire roasted corn, drained – for sweetness and texture
- 1 red pepper, diced – for color and crunch
- 1 jalapeño, seeded and diced – for a kick of heat
- 2 green onions, sliced – for a fresh flavor
- 8 (6-inch) flour tortillas – the base of our tostadas
- 2 cups shredded lettuce – for freshness
- 2 cups shredded cooked chicken – the star protein
- 1 cup shredded cheese – for creaminess
- salsa – for extra flavor
- sour cream – for a creamy finish
- diced tomatoes – for garnish
Recommended Tools
- Baking Sheet – for toasting the tortillas
- Mixing Bowls – for combining ingredients
- Measuring Cups and Spoons – for accurate ingredient measurement
- Spatula – for easy assembly
- Sharp Knife – for chopping vegetables
Baked Chicken Tostadas: From Prep to Plate
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Marinate the Chicken
In a bowl, whisk together the balsamic vinegar, olive oil, salt, sugar, black pepper, and cumin. Add the shredded cooked chicken to the marinade, stirring until well coated. Let it sit for about 10-15 minutes to absorb the flavors.
Step 3: Assemble the Tortillas
Place the flour tortillas on the baking sheet. Lightly brush each tortilla with a bit of olive oil. Bake them in the preheated oven for about 8-10 minutes or until they are crispy and slightly golden.
Step 4: Prepare the Toppings
While the tortillas are baking, prepare your toppings. In a large bowl, combine the black beans, fire-roasted corn, diced red pepper, jalapeño, and green onions. Mix in the chopped cilantro and set aside.
Step 5: Build the Tostadas
Once the tortillas are crispy, remove them from the oven. Layer each tortilla with shredded lettuce, the marinated chicken, the bean and corn mixture, and finally, sprinkle with shredded cheese.
Step 6: Final Bake
Return the assembled tostadas to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Step 7: Serve and Enjoy
Remove the tostadas from the oven and let them cool slightly. Serve with salsa, sour cream, and diced tomatoes on the side for each person to customize their own tostada!
Flavor-Forward Alternatives
- Swap chicken for Cornflake Chicken for a crunchy twist.
- Use corn tortillas instead of flour for a gluten-free option.
- Try adding avocado slices or guacamole for a creamy element.
- Experiment with different cheeses, such as pepper jack or feta, for varied flavors.
Testing Timeline
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 35-40 minutes
Storing, Freezing & Reheating
Leftover Baked Chicken Tostadas can be stored in an airtight container in the fridge for up to 3 days. To freeze, assemble the tostadas without toppings and wrap each in plastic wrap, then place them in a freezer-safe bag for up to 2 months. When you’re ready to enjoy, simply bake from frozen at 375°F (190°C) for about 15-20 minutes, then add your toppings and serve.
FAQ
Can I use different proteins in Baked Chicken Tostadas?
Absolutely! Feel free to substitute shredded beef, turkey, or even a plant-based protein like lentils or tofu to suit your dietary preferences.
How can I make these tostadas spicier?
For an extra kick, add more jalapeños, include some diced serrano peppers, or drizzle with hot sauce before serving.
Can I make these ahead of time?
Yes! You can prepare the chicken and toppings in advance, then assemble and bake the tostadas right before serving for maximum freshness.
What can I serve with Baked Chicken Tostadas?
These tostadas pair beautifully with a side of Mexican rice, refried beans, or a light salad for a complete meal.
That’s a Wrap
Baked Chicken Tostadas are a delightful way to bring some fun and flavor to your dinner table. With their crispy edges and customizable toppings, they are sure to be a hit with family and friends alike. Whether you’re hosting a game night or enjoying a cozy meal at home, these tostadas will impress and satisfy. So gather your ingredients, turn on your oven, and get ready to enjoy a deliciously fun dinner!
Baked Chicken Tostadas
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- In a bowl, whisk together the balsamic vinegar, olive oil, salt, sugar, black pepper, and cumin. Add the shredded cooked chicken to the marinade, stirring until well coated. Let it sit for about 10-15 minutes to absorb the flavors.
- Place the flour tortillas on the baking sheet. Lightly brush each tortilla with a bit of olive oil. Bake them in the preheated oven for about 8-10 minutes or until they are crispy and slightly golden.
- While the tortillas are baking, prepare your toppings. In a large bowl, combine the black beans, fire-roasted corn, diced red pepper, jalapeño, and green onions. Mix in the chopped cilantro and set aside.
- Once the tortillas are crispy, remove them from the oven. Layer each tortilla with shredded lettuce, the marinated chicken, the bean and corn mixture, and finally, sprinkle with shredded cheese.
- Return the assembled tostadas to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove the tostadas from the oven and let them cool slightly. Serve with salsa, sour cream, and diced tomatoes on the side for each person to customize their own tostada!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For freezing, wrap assembled tostadas without toppings in plastic wrap.
- To reheat, bake from frozen at 375°F for 15-20 minutes before adding toppings.
