Chicken Tostadas
How to make healthy Chicken Tostadas and Homemade Tostada Shells in 20 minutes SO EASY and GOOD
How to make healthy Chicken Tostadas and Homemade Tostada Shells in 20 minutes SO EASY and GOOD
- 3/4 tsp salt
- cooking spray
- 1 tsp cumin
- 1 tsp chili powder
- 3 medium tomatoes diced
- 1/4 cup cilantro finely chopped
- 8 corn tortillas or tostada shells
- 4 medium avocados diced
- 3 tbsp red onion finely chopped
- lime juice of
- 15 oz can black beans, drained & rinsed
- 3 cups shredded chicken
- 1/2 cup feta or cotija cheese
- Carbohydrate 12.6593827340789 g
- Cholesterol 46.725 mg
- Fat 18.8423472656218 g
- Fiber 7.89254982522701 g
- Protein 17.8072318749651 g
- Saturated Fat 3.23925878124867 g
- Serving Size 1 1 tostada (273g)
- Sodium 56.8642499998732 mg
- Sugar 4.7668329088519 g
- Trans Fat 1.51445849999911 g
- Calories 277 calories
Step-by-step
- To make tostada shells, line large baking sheet with silicone mat and arrange tortillas in a single layer. Spray with cooking spray and sprinkle with salt on both sides. Bake at 400 degrees for 6 minutes per each side.
- While tostadas are baking, make easy guacamole salsa by combining tomato, avocado, red onion, cilantro, cumin, chili powder, salt and lime juice. Get other ingredients ready.
- To assemble tostadas, top each shell with guacamole, beans, chicken and cheese.
Shredded poultry from a Sunday roast finds its ideal secondary life when paired with dry corn tortillas baked at high heat. Commercial fried shells often absorb rancid industrial fats, whereas baking corn tortillas at 400 degrees Fahrenheit for exactly six minutes per side dehydrates the interior starches completely, yielding a rigid base that supports heavy toppings without immediate structural collapse. This transformation relies on moisture migration control; seasoning the tortillas with fine salt draws out residual surface water before the baking sheet enters the oven, accelerating the crisping process.
Evaluating Texture and Freshness Without Instruments
Assessing the readiness of baked tortillas requires tactile and visual feedback rather than digital measurement tools. Visual cueing dictates that the edges must turn a pale golden hue and the center must feel completely inflexible when pressed with a fingertip. Soft spots indicate trapped steam, requiring an additional minute of oven exposure. Similarly, avocado ripeness dictates the stability of the guacamole salsa; fruit yielding slightly to gentle palm pressure provides the correct creaminess without releasing excess water that would otherwise sog the freshly baked base.
- Bake tortillas in a single layer on a silicone baking mat to prevent sticking and promote even browning.
- Rinse canned black beans thoroughly under cold running water to remove excess sodium and starches that create a gummy texture.
- Substitute cotija cheese with salted ricotta in a one-to-one ratio if a softer dairy component is preferred.
- Store assembled components separately in airtight containers for up to 48 hours to maintain crispness.
