Chicken & Vegetable Tostadas
Updated Feb 15, 2021, Published May 14, 2015
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Tostadas are a fun way to enjoy the flavors of south-of-the border cuisine without the work of assembling, wrapping, and rolling burritos.
Chicken & Vegetable Tostadas
Ingredients
- 8 6-inch gluten-free corn tortillas
- 2 tablespoons extra-virgin olive oil, divided use
- 1½ cups chopped scallions
- 1½ cups fresh or frozen corn kernels
- 1 jalapeño pepper, seeded and finely chopped
- 1 garlic clove, finely chopped
- 1 cup mild salsa
- 1 teaspoon ground cumin
- 2½– 3 cups cooked chopped chicken
- Shredded cheddar cheese, for topping (optional)
Instructions
- Preheat the oven to 350ºF. Divide the tortillas between 2 baking sheets and brush them with 1 tablespoon of the olive oil. Bake for 12-15 minutes until golden brown and crisp. Set aside.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the scallions, corn, jalapeño, and garlic. Cook, stirring occasionally, for 4-5 minutes. Stir in the salsa, cumin, and chicken. Remove from heat.
- Divide the mixture evenly among the crisp tortillas. Sprinkle the tostadas with cheese, if using.
Nutrition
Calories: 419kcalCarbohydrates: 41gProtein: 20gFat: 20gSaturated Fat: 4gCholesterol: 55mgSodium: 655mgPotassium: 620mgFiber: 6gSugar: 5gVitamin A: 855IUVitamin C: 14.9mgCalcium: 101mgIron: 2.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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