Name: Chicken Tinga Tostadas
Total time: 25 min
Ingredients: 8 corn tortillas; Cooking spray; 2 ⅔ cups Chicken Tinga (see Associated Recipe); 1 (15 ounce) can low-sodium refried beans; ½ cup crumbled cotija cheese; ½ cup chopped fresh cilantro

These chicken tinga tostadas are topped with cotija cheese for a salty bite, while cilantro adds a pop of flavor and color. We bake the tortillas to ensure a crispy base, while also using less oil than deep-frying.

Chicken Tinga Tostadas

corn tortillas

Cooking spray

Chicken Tinga (see Associated Recipe)

(15 ounce) can low-sodium refried beans

cotija cheese

cilantro

Arrange tortillas in a single layer on a baking sheet and coat on both sides with cooking spray. Bake, flipping once, until crispy, about 12 minutes.


Meanwhile, heat chicken tinga and refried beans in separate pans until steaming. Divide the beans among the tortillas, then top each with 1/3 cup chicken and 1 tablespoon each cheese and cilantro.


Very good! If you like chipotle I’d use a bit more than 1/4th cup, and maybe drain a little of the tomato juice. But you can always use a slotted spoon. I used feta instead of cotija because it’s more cost effective. I also used canned plum tomatoes. Diced have stuff that holds the form so they don’t breakdown how I like. My 15 year old loved this too.

Chicken Tinga Tostadas

Total: 25 minutes

Author : Devon O'Brien

Ingredients

Instructions

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