Crisp Mexican corn tostadas topped with shredded chicken, refried beans, lettuce, crema, cheese, lime, and salsa.
20 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the chicken breast with half the onion, 1 garlic clove, and salt for 18 minutes.
Shred the cooked chicken, then finely chop the onion and remaining garlic.
Soften the onion and garlic in a pan for 4 minutes.
Add the tomato puree, chipotle or hot pepper sauce, and shredded chicken, then cook for 8 minutes until the liquid reduces.
Warm the refried beans or mashed dry beans for 4 minutes.
Layer the beans, chicken, lettuce, strained yogurt, and white cheese on the tostadas.
Drizzle the tostadas with lime juice and serve immediately.
💡 Tip: Assemble the tostadas at the last moment; if the beans and chicken sit on them early, the corn base softens within minutes.
🍽️ Serving suggestion: Serve tostadas de pollo while crisp with lime wedges, hot sauce, and optional avocado.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~410
kcal calories
28
g protein
42
g carbs
16
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Author-declared: Recipe author declared Gluten but our matcher did not find it in the ingredient list. May come from brand or variety.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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