This Chicken Tostada recipe is so quick and easy. Your family will love it for dinner on Cinco de Mayo or any other busy weeknight!
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Keyword: Cinco de Mayo
3lbsBoneless Skinless Chicken Breast
6Tostada Shells, store-bought or homemade
115 ozCan Whole Black Beans or Pinto Beans
12tbsp¡Yo Quiero!™️ Guacamole (Original or Spicy)
30Cherry Tomatoes, sliced in half
12tbsp¡Yo Quiero!™️ Salsa (Medium or Mild)
Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, lime juice and taco seasoning mix until smooth. Add chicken; seal bag. Shake until chicken is evenly coated.
Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until the juice of chicken is clear when the center of the thickest part is cut (at least 165° F). Let stand 5 minutes; cut into cubes.
Place the beans in a small pot and simmer on medium heat for 5 minutes.
Slice cherry tomatoes in half.
To assemble tostadas, layer each tostada shell with beans, guacamole, chicken, tomatoes, and Cotija cheese.
If cilantro and jalapenos are in your wheel-house, then top with a couple of cilantro springs and a few slices of jalapeno. Serve immediately.
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