Chicken Tostadas

Crispy layered tortillas filled with sautéed chicken, kidney beans, and tomatoes, topped with melted cheese, avocado, and sour cream.

Chicken Quick Mexican High Protein

Estimated Nutrition

Calories

635

kcal / serving

2540 kcal total

Carbs

34.8g

per serving

139.2 g total

Fat

39.7g

per serving

158.8 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Asiago Cheese

or cheddar, grated

tbsp

Sour Cream

for serving

Fruits

piece

Avocado

peeled and chopped

piece

Lime

cut into wedges

GrainsCereals

piece

Tortilla Discs

crisp

LegumesPulses

200

Kidney Beans

canned, rinsed and drained

Meat

piece

Chicken Breasts

cooked and finely sliced

NutsSeeds

clove

Garlic

crushed

tbsp

Coriander

chopped fresh

OilsFats

tbsp

Oil

for frying and brushing

Vegetables

piece

Red Onion

sliced

piece

Red Bird's-Eye Chilli

finely chopped

piece

Tomatoes

chopped

Method

Heat the oil in a frying pan and sauté the onion, garlic, and chilli until soft.

Add chicken, tomatoes, and kidney beans to the pan and heat through.

Stir in the fresh chopped coriander.

Place four tortilla discs on an oil-brushed baking sheet and top with half the chicken mixture and cheese.

Place the remaining tortillas on top followed by the rest of the chicken and cheese.

Preheat the oven to 200°C.

Bake for five minutes until the tortillas are crisp and cheese has melted.

Serve on plates garnished with avocado, sour cream, and lime wedges.