Ingredients:

  • 8 corn tortillas (6-inch/15cm diameter)
  • 2 tablespoons vegetable oil (30 ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 pound (450g) boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 1 (16-ounce/450g) can refried beans
  • 1 tablespoon water (15 ml)
  • 1/2 cup sour cream (120 ml)
  • 1 tablespoon chopped chipotle peppers in adobo sauce (15 ml)
  • 1 teaspoon lime juice (5 ml)
  • 1/2 cup shredded lettuce (approx. 50g)
  • 1/2 cup diced tomatoes (approx. 75g)
  • 1/4 cup diced red onion (approx. 30g)
  • 1/4 cup crumbled queso fresco or feta cheese (approx. 30g)
  • Fresh cilantro leaves, for garnish

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook until cooked through (internal temp of 165°F/74°C), about 6-8 minutes per side. Shred the chicken with two forks and set aside.
  2. Heat vegetable oil in the same skillet over medium heat. Fry the tortillas one at a time for 1-2 minutes per side, until golden brown and crispy. Remove and drain on paper towels. (Alternatively, bake tortillas on a baking sheet at 350°F/175°C for 8-10 minutes, flipping halfway, for a healthier option).
  3. In a small saucepan, combine refried beans and water. Heat over low heat, stirring occasionally, until warmed through.
  4. In a mixing bowl, whisk together sour cream, chopped chipotle peppers, and lime juice.
  5. Spread a layer of refried beans on each tostada. Top with shredded chicken, lettuce, tomatoes, red onion, and queso fresco. Drizzle with chipotle crema and garnish with fresh cilantro. This is a simple tostada recipe anyone can follow!
  6. Enjoy your speedy weeknight chicken tostadas immediately!