Chicken Tostadas with Southwest Jalapeno Cream
  • 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
  1. 1. Heat oven to 350°F.
  2. 2. Combine sour cream, chile and 1/2 teaspoon of the Southwest seasoning
  3. in small bowl. Combine chicken and remaining 1/2 teaspoon seasoning in
  4. medium bowl.
  5. 3. Place tostada shells on baking sheet; top with beans, chicken, green
  6. onions and cheese. Bake 5 to 7 minutes or until cheese is melted and
  7. ingredients are heated through. Top with salsa and sour cream mixture.
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.