Tostadas are a wonderful way to enjoy the flavors of a taco with added texture. Instead of a soft shell, the base is a corn tortilla crisped to perfection, acting as a sturdy edible plate for a savory mountain of toppings.
This recipe is designed for speed without sacrificing flavor. By utilizing frozen pepper stir-fry vegetables and quick-cooking chicken tenders, you can have a hot, crunchy dinner on the table in about 20 minutes. The addition of crushed red pepper gives the chicken a pleasant heat that cuts through the richness of the melted sharp cheddar.
Prep time: 10 minutes Cook time: 11 minutes Yields: 4 tostadas
The Ingredients
- 4 (6-inch) corn tortillas
- Cooking spray (or a light brush of oil)
- 12 oz frozen pepper stir-fry vegetables
- 12 oz chicken breast tenders, cut into bite-sized pieces
- 2 ½ tsp taco seasoning
- ¼ tsp crushed red pepper (adjust for heat)
- 1 cup (4 oz) shredded sharp Cheddar cheese
Instructions
- Crisp the Base: Preheat your broiler. Place the corn tortillas on a baking sheet and lightly coat each side with cooking spray. Broil for 4 to 5 minutes, turning once halfway through, until they are crisp and golden. Set them aside.
- Prep the Peppers: Place the frozen pepper stir-fry mixture in a colander. Rinse under cold running water for about 30 seconds or until thawed. Important: Drain well and pat them dry with paper towels to ensure they sauté rather than steam.
- Sauté: Coat a large skillet with cooking spray (or a drizzle of oil) and place over medium-high heat until hot. Add the peppers and sauté for 4 minutes.
- Add Chicken and Spice: Add the bite-sized chicken pieces, taco seasoning, and crushed red pepper to the skillet. Sauté for 2 to 3 minutes, or until the chicken is cooked through and no longer pink.
- Assemble and Melt: Top each crisped tortilla with ½ cup of the chicken and pepper mixture. Sprinkle ¼ cup of cheddar cheese over each.
- Final Broil: Place the assembled tostadas back under the broiler for about 1 minute, just until the cheese is melted and bubbling. Serve immediately.
Notes from the Kitchen
- Watch the Broiler: Broilers can go from “toasting” to “burning” very quickly. Keep a close eye on your tortillas during the crisping step.
- Dry the Veggies: Do not skip drying the thawed peppers. Excess water will water down your spices and prevent the chicken from getting a nice sear.
- Toppings: While delicious as is, these are great topped with a dollop of sour cream, fresh cilantro, or a squeeze of lime juice right before eating.
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Crispy Broiled Chicken and Pepper Tostadas
These easy chicken tostadas feature a crispy corn tortilla base topped with savory sautéed chicken and colorful peppers. By using frozen stir-fry vegetables and chicken tenders, this recipe comes together in just over 20 minutes. Finished with melted sharp cheddar and a kick of red pepper flakes, it is a perfect fast and flavorful weeknight dinner.
Ingredients
Instructions
Crisp the Base:
-
Preheat your broiler. Place the corn tortillas on a baking sheet and lightly coat each side with cooking spray. Broil for 4 to 5 minutes, turning once halfway through, until they are crisp and golden. Set them aside.
Prep the Peppers:
-
Place the frozen pepper stir-fry mixture in a colander. Rinse under cold running water for about 30 seconds or until thawed. Important: Drain well and pat them dry with paper towels to ensure they sauté rather than steam.
Sauté:
-
Coat a large skillet with cooking spray (or a drizzle of oil) and place over medium-high heat until hot. Add the peppers and sauté for 4 minutes.
Add Chicken and Spice:
-
Add the bite-sized chicken pieces, taco seasoning, and crushed red pepper to the skillet. Sauté for 2 to 3 minutes, or until the chicken is cooked through and no longer pink.
Assemble and Melt:
-
Top each crisped tortilla with ½ cup of the chicken and pepper mixture. Sprinkle ¼ cup of cheddar cheese over each.
Final Broil:
-
Place the assembled tostadas back under the broiler for about 1 minute, just until the cheese is melted and bubbling. Serve immediately.
