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Homemade Baked Chicken Tostadas photo

Baked Chicken Tostadas

Baked Chicken Tostadas are a crispy, flavorful delight! Perfect for busy weeknights, they’re easy to customize and sure to please everyone.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 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
For the Tostadas:
  • 2 tablespoons chopped fresh cilantro for a fresh finish
  • 1 15 ounce can black beans rinsed and drained
  • 1 15 ounce can fire roasted corn drained
  • 1 medium red pepper diced
  • 1 medium jalapeño seeded and diced
  • 2 medium green onions sliced
  • 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

Equipment

  • Baking Sheet
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Sharp knife

Method
 

Preparation Steps:
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Return the assembled tostadas to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  7. 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.