Loaded ‘Nacho’ Chicken Tostada Recipe

Loaded 'Nacho' Chicken Tostada
Loaded 'Nacho' Chicken Tostada

Loaded ‘Nacho’ Chicken Tostada Recipe

Loaded 'Nacho' Chicken Tostada

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.


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

Kosher salt

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

Written by antoine

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