Ingredients
Equipment
Method
- In a medium bowl, combine the shredded rotisserie chicken with half of the salsa, red onion, jalapeño (if using), and cilantro. Season with a pinch of salt and pepper. Mix gently until everything is well combined.1 pound rotisserie chicken, 1/2 cup salsa, 1/4 cup finely diced red onion, 1/4 cup finely diced jalapeño, 1/4 cup chopped fresh cilantro, Salt, Freshly ground black pepper
- In a small saucepan, heat the rinsed and drained black beans over medium heat. You can mash them slightly with a fork for a creamier texture if desired. Season with a little salt and pepper. Alternatively, you can microwave them.1 can (15 ounces) black beans, Salt, Freshly ground black pepper
- Lay out the tostada shells on a clean surface. Spread a layer of the warmed black beans evenly over each tostada shell.8-10 corn tostada shells, 1 can (15 ounces) black beans
- Spoon a generous portion of the rotisserie chicken mixture over the black bean layer on each tostada.1 pound rotisserie chicken, 1 can (15 ounces) black beans
- Sprinkle the shredded cheese generously over the chicken.1 cup shredded Monterey Jack or cheddar cheese, 1 pound rotisserie chicken
- For perfectly melted cheese, you can briefly place the assembled tostadas under a broiler for 1-2 minutes, watching very carefully to prevent burning, or microwave them for about 30-60 seconds until the cheese is melted and gooey.1 cup shredded Monterey Jack or cheddar cheese
- Once the cheese is melted, top each tostada with diced avocado, the remaining salsa, a dollop of sour cream or crema, and a sprinkle of fresh cilantro and red onion. A squeeze of fresh lime juice over the top adds a bright finish.1 ripe avocado, 1/2 cup salsa, 1/4 cup sour cream or Mexican crema, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 1 tablespoon lime juice
Notes
Store components separately to maintain crispiness and freshness.