Loaded ‘Nacho’ Chicken Tostada Recipe
These easy loaded chicken “nacho” tostadas – topped with cheese, tomatoes, guacamole, olives and jalapenos are a great way to take nachos and turn them into a main dish.
Amount Per Serving
4 tostada shells
1/4 cup shredded cheddar cheese
½ cup reduced fat shredded Mexican blend cheese (I used Sargento)
1/2 cup mashed avocado (about 1 small)
1 medium lime, halved
1 cup chopped tomato
¼ cup chopped white onion
2 tablespoons chopped cilantro
Freshly ground black pepper
7 ounces cooked boneless, skinless chicken breast, cubed*
1/3 cup canned drained black beans, rinsed
1 jalalpeno, sliced thin
2 tbsp sliced black olives
In a small bowl, combine the cheeses.
In another small bowl, combine avocado, juice from half the lime, and a pinch of salt.
In one more bowl, combine tomatoes, onion, cilantro, juice from the other lime half, ¼ teaspoon salt and black pepper, to taste.
To assemble: Layer each with 1/3 cup chicken, 1 tbsp black beans, and sprinkle with 2 1/2 tbsp cheese. Broil for 2-3 minutes or until the cheese is melted. Top each with a dollop of avocado and a spoonful of the tomato salsa, jalapeno black olives. Top each with a small sprinkle of salt.
Keywords: Loaded ‘Nacho’ Chicken Tostada