These chicken tostadas are perfect served as a simple weeknight meal or when you want to wow guests without spending all day in the kitchen. Just the right amount of smoky spiciness from the peppers and a nice creaminess from the cheese.
Ingredients
- corn tortillas: 4 piece (6 inch)
- cooking spray:
- tomato: 1 piece (chopped)
- green onions: 2 piece (sliced)
- ½ tablespoons lime juice: 1 piece
- fresh cilantro: 1 Tbsp (chopped)
- cream cheese: 0.5 pack (8 ounce pack, softened)
- chipotle pepper in adobo sauce: 1 Tbsp (finely chopped)
- ½ cups shredded cooked chicken: 1 piece
- Mexican cheese blend: 0.75 cup (shredded)
- black olives: 0.33333 cup (sliced)
- sour cream: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Spray both sides of each tortilla with cooking spray; place on a baking sheet.
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Bake tortillas in the preheated oven until crisp and lightly browned, 6 to 8 minutes.
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While tortillas are baking, combine tomato, green onions, lime juice, and cilantro in a bowl; set aside.
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Mix cream cheese and chipotle pepper in a separate bowl until well blended. Remove tortillas from the oven. Spread mixture over tortillas; top with chicken and cheese.
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Return tortillas to the oven and continue baking until cheese is melted, about 5 minutes. Top with the tomato mixture, olives, and sour cream.
