Chicken Tostadas with Southwest Jalapeno Cream
1/2 cup sour cream
1 tablespoon minced jalapeno, veins and seeds removed if desired
1 teaspoon Southwest seasoning, divided
3 cups shredded deli rotisserie chicken
4 tostada shells
1 (15-oz.) can black beans, drained, rinsed
1/2 cup chopped green onions
1 cup shredded Mexican cheese blend
1/4 cup thick refrigerated salsa
1. Heat oven to 350°F.
2. Combine sour cream, chile and 1/2 teaspoon of the Southwest seasoning
in small bowl. Combine chicken and remaining 1/2 teaspoon seasoning in
3. Place tostada shells on baking sheet; top with beans, chicken, green
onions and cheese. Bake 5 to 7 minutes or until cheese is melted and
ingredients are heated through. Top with salsa and sour cream mixture.
Pairs Well With
I came up with this recipe when a friend of mine had served enchiladas made from these ingredients. My husband is not a fan of the enchiladas so I tried it out as a tostada. The recipe was a big hit in my house. I usually make enough to have for two dinners since they like it so much. This is a fast and easy recipe for when it has been a rather busy day.