Our roasted chicken tostadas are made with oven-crisped corn tortillas topped with a quick homemade guacamole, chunks of tender chicken thighs, corn, red bell pepper, scallions, cilantro and crumbled cheese. The recipe is easy and fairly quick to make, but you can easily make a shortcut version using store-bought rotisserie chicken and guacamole.
PrintRoasted Chicken Tostadas
Made with oven-crisped corn tortillas, guacamole, roasted chicken, corn, red bell pepper and crumbled cheese these easy tostadas make a tasty, satisfying meal with a Mexican flare.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 4 (6-inch) corn tortillas
- Vegetable oil
- 4 boneless, skinless chicken thighs (about 1 lb)
- Salt and freshly ground black pepper
- Ground cumin
- Ground coriander
- 1/2 medium red bell pepper, cut into small cubes
- 1/2 cup corn kernels (fresh or frozen & defrosted)
- 1/2 cup crumbled queso fresco or feta cheese
- 2 scallions, chopped
- 2 tablespoons fresh cilantro, finely chopped
For the guacamole:
- 2 ripe Hass avocados
- 1-1/2 tablespoons freshly squeezed lime juice
- 1 clove garlic, very finely chopped
- 1 medium tomato, seeded and diced
- 1/4 cup fresh cilantro, chopped
- Salt and freshly ground black pepper
- Hot sauce to taste
Instructions
- Preheat the oven to 425°F. Arrange the tortillas in a single layer on a shallow baking pan and lightly brush them with vegetable oil on both sides. Bake until toasted and crisp, 10 to 12 minutes, turning once. Remove from the oven and set aside.
- While the tortillas toast, prepare the guacamole. Halve the avocados lengthwise, twist apart and remove the pit. Scoop the flesh into a bowl and add the lime juice, garlic, tomato and cilantro. Mix well and season to taste with salt, pepper and hot sauce. Cover and set aside.
- Coat another shallow baking pan with nonstick spray. Trim any excess fat from the chicken thighs and season them on both sides with salt, pepper, cumin and coriander.
- Arrange the thighs on the prepared pan and roast for 10 minutes. Remove from the oven, turn the thighs over, clear a space and add the bell pepper to the pan.
- Return to the oven and continue roasting until the bell pepper is crisp-tender and the chicken reaches an internal temperature of 165°F, 8 to 12 minutes longer.
- Transfer the chicken to a cutting board and allow it to rest for 5 minutes before cutting into small chunks.
- To assemble the tostadas, divide the guacamole between the tortillas and spread to within 1/2-inch of the edges. Top each with a portion of corn, roasted pepper, chicken and crumbled cheese. Garnish with scallions and cilantro and serve immediately.
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