Tasty Tostadas

If you need a fun new dinner idea, are looking for an appetizer for a party, or simply want to have Mexican night at home, Tostadas are the way to go! They are very versatile yet simple and easy to make. Tostada is the Spanish word for toasted, which fits the description perfectly, because a toasted (or deep fried) tortilla is the base of the dish. You then top the tortilla with beans, cheese, meat, lettuce, fruit, and other toppings. Basically, you want to pile the ingredients high and dig in…. these are meant to be messy!

One of my favorite Tostada recipes is for BBQ Chicken Tostadas. These are served warm and I think that’s part of the appeal for me. I love the combination of melted cheese, tender chicken, and tangy BBQ sauce in every bite. They are also fairly light so you will be satisfied without feeling too full.

The recipe can be found here.

Start by preheating the oven to 350 degrees F. Place the chicken in a baking dish, add a small amount of water to the bottom, cover with foil, and bake for 40-45 minutes or until the internal temperature is 165 degrees F.

Let the chicken cool slightly, then slice into cubes. You can also skip this step and use rotisserie chicken. That would save you some time but use whichever you prefer.

Slice the red onion and green onions.

Add the chicken and ½ cup BBQ sauce to a bowl. Stir to combine and coat the chicken. Another idea is to split the chicken in ½ and use 2 different kinds of BBQ sauce (or any sauce).

Line 8 tostada shells on a baking sheet (use more than one if they won’t all fit on one). Add the chicken mixture evenly over the 8 shells.

Add red onion on top of the chicken then sprinkle with mozzarella cheese.

Bake for 6-7 minutes or until the cheese has melted and is beginning to turn golden brown. Drizzle the tops with more BBQ sauce. Sprinkle sliced green onions on top and enjoy.

The recipe can be found here.

Another Tostada recipe I really like is for Chicken, Bacon & Ranch Tostadas. Think of these as an open-faced sandwich full of yummy ingredients 🙂 The chicken and cheese are warm, and the toppings are fresh. Maybe open-faced taco is a better way to describe these than a sandwich… Either way, they are delicious, and I think you should give them a try!

The recipe can be found here.

Let the chicken cool slightly, then slice into cubes. You can also skip this step and use rotisserie chicken. That would save you some time but use whichever you prefer.

Cook the bacon according to package instructions. Chop and set aside.

In a small bowl, add the sour cream and ranch seasoning. Mix until well combined. Add the mixture to a Ziploc bag and cut off a tiny piece of the corner. This will be your piping bag. Set aside. Alternately, you could use store-bought ranch dressing and skip this step. The end result will taste just as good.

Place 4 tostada shells on a baking sheet. Add the chicken and cheese evenly over the top of each.

Bake for 6-8 minutes or until the cheese has melted and the chicken is heated through.

Remove from the oven and place on plates or a serving platter. Top with shredded lettuce, crumbled bacon, and green onion (or any additional toppings of your choosing). Pipe the ranch mixture over the top and enjoy!

The recipe can be found here.

My next two recipes are for lighter, more summery versions of Tostadas. I say light and summery because the fresh ingredients are piled high and you won’t be too full after eating these.

First is Roasted Corn and Refried Bean Tostada. These have great flavor due to the roasted corn and seasonings added to the refried beans. I don’t think refried beans have much of a taste so I like to dress them up anytime we eat them, which can easily be done with many spices found in your pantry. This recipe is also Vegan, should you follow a plant-based diet.

The recipe can be found here.

Preheat the oven to broil. Remove the husks from the corn, if not already done at the store. Then, lightly brush the corn with olive oil and place directly on the oven rack. You can also use a baking sheet for less mess and easier clean up. Cook for 8-10 minutes, rotating ½ way through, until the corn is cooked through and slightly roasted.

An alternate method would be to use a grill pan on your stovetop or really take the easy way out and heat a bag of frozen corn in the microwave. You’ll sacrifice the roasted flavor for no clean up and time saved.

When the corn is done, remove from the oven and let cool slightly. You want to be able to touch the corn without burning yourself. Stand the corn upright on a plate or inside a bowl and use a sharp knife to cut off the kernels. Repeat until all ears of corn are stripped. Set aside.

Chop the tomato and cilantro. Squeeze the juice from one lime.

Add both cans of refried beans to a medium sized saucepan. Add the oil, water, lime juice, salt, garlic powder, onion powder, chili powder, and cumin. Stir to combine. As the refried beans heat, they will become easier to stir and incorporate with the other ingredients. Heat over medium-low heat until warmed through. Then, remove from the heat. I like to taste the beans at this point and adjust the seasoning, if needed.

Assemble the tostadas by adding a thin layer of the bean mixture. Carefully spread the beans to the sides so you don’t break the tostada. Top with tomatoes, broccoli slaw, and roasted corn. Garnish with fresh chopped cilantro for some extra color and enjoy!

The recipe can be found here.

Second is Black Bean and Mango Tostadas. The mango salsa is really what brings this dish together. The fruit is ripe and juicy and pairs really well with the coleslaw. You can enjoy some crunch in each bite and the sweetness of the mango cuts through some of the earthy coleslaw flavors.

The recipe can be found here.

Start by making the Cilantro Lime Coleslaw. Combine all ingredients in a bowl and toss to combine – coleslaw mix, cilantro, fresh lime juice, agave, salt, and pepper. Store in the fridge until ready to assemble the tostadas.

Next, make the Mango Salsa. Combine all ingredients in a bowl and toss to combine – mango, red onion, cilantro, jalapeno, fresh lime juice, and salt. Store in the fridge until ready to assemble the tostadas.

Next, make the Guacamole. Combine all ingredients in a bowl – avocados, lemon juice, green onion, cilantro, jalapeno, and salt. Use a fork to combine and make sure to not crush the avocado. Tightly cover with plastic wrap and store in the fridge until ready to assemble the tostadas.

Add the refried beans to a pot and heat over medium heat. Stir to mash the beans and continue to heat until warmed through. Remove from the heat.

Assemble the tostadas by spreading a later of the refried beans on the bottom. Be careful as to not break the tostadas. Top with a layer of Guacamole, then by a layer of the Cilantro Lime Coleslaw. And finally finish off with the Mango Salsa on top.