Summary

Rotisserie Chicken and Bean Tostadas is a Mexican recipe that serves 3. This hor d'oeuvre has 401 calories, 31g of protein, and 16g of fat per serving. For $1.85 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. If you have rotisserie chicken, iceberg lettuce, cotija cheese, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 76%. If you like this recipe, take a look at these similar recipes: Rotisserie Chicken Tostadas, Chicken-and-Black Bean Tostadas, and Black Bean-and-Chicken Tostadas.

Instructions

1. Preheat oven to 350 degrees.
2. Place corn tortillas on a cookie sheet and bake for 16-17 minutes or until the edges brown and curl.
3. Cool cooked tortillas at room temperature.
4. To build the tostadas, start by spreading 1-2 tablespoons of refried beans on each tortilla.
5. Next, top with a handful of shredded rotisserie chicken, shredded iceberg lettuce, diced tomato, and guacamole.
6. Drizzle with the juice of one lime wedge.
7. Sprinkle with cotija cheese.
8. Drizzle with salsa.
9. Garnish with jalapeos.
10. Serve open-faced.

Makes 6 tostadas. Serving size is 2 tostadas.

Ingredients

• 1 rotisserie chicken – shredded
• 2 corn tortillas
• 3 refried beans
• 4 1/2 tomato, diced
• 5 jalapeño, sliced
• 6 Shredded iceberg lettuce
• 7 Cotija cheese (Mexican queso)
• 8 lime – cut into wedges
• 9 guacamole
• 10 Salsa

Directions

• 1 Preheat oven to 350 degrees.
• 3 Drizzle with the juice of one lime wedge.
• 4 Sprinkle with cotija cheese.
• 5 Drizzle with salsa.
• 6 Garnish with jalapeos.
• 7 Serve open-faced.Makes 6 tostadas. Serving size is 2 tostadas.