Chicken Tostadas with Southwest Jalapeno Cream
CATEGORIES
INGREDIENTS
- Cooking Time: 7
- Servings: 4
- Preparation Time: 10
- 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
DIRECTIONS
- 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
- medium bowl.
- 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.
RECIPE BACKSTORY
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.