Easy Chicken Gumbo
Easy Rotisserie Chicken Tostadas
- 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
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.
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.
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