Tuesday, August 7, 2012

Cheesy Chicken Tostadas

I’ve still got a bunch of those tostadas left over from when I made How Sweet Eats’ delicious glazed chicken tostadas, so I worked them into today’s lunch as part of my current eat from the pantry spoonful.

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From the pantry came the tostada shells and jarred salsa. 

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My original plan involved using some of the organic canned chicken I have in there, but I had some leftover poached chicken in the fridge that I needed to use up so I went with that. 

I put the chicken in a small bowl and added a big spoonful of salsa and some shredded mexican cheese, then stirred it all together

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I spooned the mixture onto two tostada shells, and topped them with a bit more cheese.

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All it took was one minute in the microwave and they were done!  I garnished them with fresh cilantro and added some greens on the side to make it a complete meal. 

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Verdict? An absolutely delicious, gluten-free lunch that took less than 5 minutes start to finish!  I’m definitely going to give it a try with the canned chicken soon, and I think they would also be great with fresh corn or bell peppers in the mix.

Cheesy Chicken Tostadas

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Serves 1


  • 2 tostada shells
  • 1/2 cup shredded cooked chicken
  • 2 tbsp salsa
  • 2 tbsp shredded mexican cheese, divided
  • Cilantro, optional for garnish


Stir together the chicken, salsa and 1 tbsp of the shredded cheese in a small bowl and spoon onto tostada shells.  Top with remaining cheese.  Microwave for 1 minute, or until cheese is just melted.  Garnish with fresh cilantro and serve immediately.

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