Chicken Tostadas
These Chicken Tostadas are a healthy and gluten free 4th of July food appetizer loaded with crispy corn tostada shells, savory seasoned chicken, warm refried beans, melty cheese, creamy avocado, and fresh toppings. Ready in just 30 minutes, they’re colorful, customizable, and perfect for summer parties and backyard celebrations.
Equipment
- baking sheet
- wire rack optional for homemade shells
- small saucepan
- skillet
- mixing bowls
- knife
- cutting board
Ingredients
- 6 corn tostada shells
- 2 cups shredded cooked chicken
- 1 cup refried beans
- 1 cup shredded lettuce
- 1 cup diced tomato
- 1 avocado sliced
- 1/2 cup shredded cheddar cheese
- 1/2 cup Monterey Jack cheese
- 1/4 cup crumbled queso fresco
- 1/2 cup pico de gallo
- 1/4 cup sour cream
- 2 tbsp fresh cilantro chopped
- 2 lime wedges
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- salt and black pepper to taste
Instructions
- If making homemade tostada shells, lightly brush corn tortillas with oil and bake at 400°F (200°C) for 10–12 minutes until golden and crispy. Store-bought shells can be warmed in the oven for 5 minutes.
- Warm the refried beans in a saucepan over low heat, stirring frequently until smooth and spreadable.
- Heat the shredded chicken in a skillet over medium heat and season with cumin, garlic powder, salt, and black pepper.
- Arrange the shredded lettuce, diced tomato, avocado, cheeses, pico de gallo, sour cream, cilantro, and lime wedges into separate serving bowls.
- Place a crispy tostada shell onto a flat serving plate.
- Spread a thin layer of warm refried beans evenly over the shell.
- Top the beans with a generous amount of seasoned shredded chicken.
- Sprinkle with cheddar cheese, Monterey Jack cheese, or queso fresco.
- Add shredded lettuce, diced tomato, and avocado slices over the top.
- Finish with pico de gallo, sour cream, cilantro, and a squeeze of fresh lime juice. Serve immediately while the shells are crisp.
Notes
Assemble tostadas just before serving to keep the shells crispy. Rotisserie chicken works perfectly for a faster prep. For a vegetarian version, substitute black beans or sautéed vegetables for the chicken. Add pico de gallo and lime juice right before serving for the freshest flavor.