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.
From the pantry came the tostada shells and jarred salsa.
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
I spooned the mixture onto two tostada shells, and topped them with a bit more cheese.
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.
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
- 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.