Tostada Lada
Transform your weeknight dinner into an explosion of bold, Southwest-inspired flavors with this Tostada Lada recipe! Featuring crispy corn tostada shells piled high with layers of creamy refried beans, smoky chipotle-seasoned chicken, fresh shredded lettuce, and a vibrant medley of diced avocado, tomatoes, and pickled jalapeños, these tostadas are as visually stunning as they are delicious. Topped with crumbled queso fresco, a dollop of sour cream, and a sprinkle of fresh cilantro, each bite delivers a perfect balance of creamy, zesty, and spicy. Quick and easy to prepare in just 25 minutes, this recipe proves you don’t have to sacrifice flavor for simplicity. Perfect for Taco Tuesdays, casual gatherings, or a fun dinner idea, Tostada Lada is a customizable, crowd-pleasing dish that will have everyone coming back for more. Don’t forget the squeeze of fresh lime juice for an extra zing!
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Recipe Information
Ingredients
- 8 pieces Corn tostada shells
- 2 cups Refried beans
- 2 cups Shredded cooked chicken
- 1 cup Chipotle sauce or salsa
- 2 cups Shredded lettuce
- 1 cup Sour cream
- 1 cup Crumbled queso fresco
- 1 large avocado Diced avocado
- 1 cup Diced tomatoes
- 0.5 cup Pickled jalapeños
- 0.25 cup Chopped fresh cilantro
- 1 lime Lime wedges
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Heat the refried beans in a small saucepan over medium heat, stirring occasionally, until warm. Set aside.
In a skillet, heat the vegetable oil over medium-high heat. Add the shredded cooked chicken, chipotle sauce, salt, and ground black pepper. Stir to combine and cook for 3-5 minutes, until the chicken is heated through and coated in sauce. Remove from heat.
Lay out the tostada shells on a flat surface or plates. Spread a layer of warm refried beans onto each tostada shell.
Top the beans with a generous portion of the chipotle chicken mixture.
Add shredded lettuce as the next layer, followed by a dollop of sour cream on each tostada.
Sprinkle crumbled queso fresco on top, then add diced avocado and tomatoes evenly across the tostadas.
Finish each tostada with a few pickled jalapeño slices, a sprinkle of cilantro, and an optional squeeze of lime juice.
Serve immediately while the shells are still crisp and enjoy!
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 25.1 g | 125% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 13.5 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 557 mg | 43% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1506 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
