Easy Rotisserie Chicken Tostadas

Name: Easy Rotisserie Chicken Tostadas
Prep time: 15 min
Total time: 25 min
Yield: 8 tostadas
Ingredients: 1 (14-ounce) can refried black beans; 1 tablespoon vegetable oil; 2 garlic cloves, minced; 1 pound shredded meat from a rotisserie chicken (see Game Plan note); 1/2 tablespoon ground cumin; 8 tostada shells; Sour cream; Shredded romaine lettuce; 1/2 cup crumbled queso fresco; 1 small red onion, thinly sliced; Thinly sliced jalapeños; Hot sauce

Chicken Mexican Queso Fresco Hot Sauce Salsa Sour Cream Cumin Garlic Main Dish Easy

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8 tostadas Easy

(0) Total: 25 mins Active: 15 mins

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Ingredients (12)

1 (14-ounce) can refried black beans
1 tablespoon vegetable oil
2 garlic cloves, minced
1 pound shredded meat from a rotisserie chicken (see Game Plan note)
1/2 tablespoon ground cumin
8 tostada shells
Sour cream
Shredded romaine lettuce
1/2 cup crumbled queso fresco
1 small red onion, thinly sliced
Thinly sliced jalapeños
Hot sauce

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How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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The crunch of the shell, the creaminess of refried beans, and the satisfying chew of shredded chicken—tostadas are about texture and bright flavors. This super-easy recipe calls for canned beans and a rotisserie chicken, so prep time is minimal.

Game plan: Pick up a cooked rotisserie chicken at the market or roast one yourself.

by Chris Rochelle

Instructions

1Heat the refried beans in a small, heavy-bottomed saucepan over low heat, adding a tablespoon or so of water if they begin to look dry, about 5 minutes. Remove from the heat, cover, and set aside.
2Warm the oil in a medium skillet or nonstick frying pan over medium-low heat. Add the garlic and cook until it’s fragrant, about 1 minute. Add the shredded chicken, sprinkle in the cumin, and cook until the chicken is heated through, moving the pieces around with a pair of tongs, about 5 minutes. Set aside.
3Spread a tostada shell with a spoonful of beans, top with shredded chicken, and add a dollop of sour cream. Pile shredded romaine on top, and sprinkle with queso fresco. Garnish with onion slices, jalapeños, and a few drops of hot sauce. Repeat with the remaining tostada shells.