Crispy Perfection: Chicken and Jack Tostadas

There’s something irresistible about the crunch of a tostada

That perfect moment when the crisp tortilla gives way to creamy beans, juicy chicken, melted cheese, and a swirl of salsa. It’s unapologetically messy in the best way.

But behind that perfect bite lies centuries of tradition.

The word tostada simply means “toasted” in Spanish, but its story begins long before Spanish arrived in the Americas. Ancient Mesoamerican civilizations like the Aztecs and Mayans were already crafting corn tortillas a staple born from nixtamalization, the process of soaking corn in limewater to unlock its nutrients and create masa.

When tortillas went stale, they were toasted or fried to extend their life and that’s where the tostada was born. Over time, this practical technique became a culinary art form, layered with beans, meats, vegetables, and sauces. From the markets of Oaxaca to the coasts of Sinaloa, tostadas became a celebration of texture and flavor a symbol of resourcefulness and joy in everyday cooking.

Recipe: Chicken Tostadas with Shredded Jack Cheese

Serves: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes

Ingredients

• 8 corn tortillas (store-bought or homemade)
• 2 cups shredded cooked chicken (rotisserie chicken works great!)
• 1 ½ cups refried beans
• 1 cup shredded Monterey Jack cheese
• ½ cup shredded lettuce
• ½ cup diced tomatoes
• ¼ cup chopped cilantro
• ½ cup sour cream or Mexican crema
• Vegetable oil, for frying
• Salt, to taste
• Optional: sliced avocado, jalapeños, or hot sauce for garnish

Instructions

• Crisp the tortillas:
  Heat ½ inch of oil in a skillet over medium-high heat. Fry each tortilla for 30–45 seconds per side, until golden and crisp. Place on paper towels to drain and sprinkle lightly with salt.
• Warm the beans:
  In a small pot or skillet, heat the refried beans until smooth and spreadable.
• Assemble the tostadas:
  Spread a layer of warm beans over each crispy tortilla. Top with shredded chicken, a generous sprinkle of Monterey Jack cheese, lettuce, tomatoes, and cilantro.
• Finish and serve:
  Drizzle with sour cream or crema and top with avocado or jalapeños if desired. Serve immediately while the tostadas are still crisp.

Taco Tuesday Tip:

If you want that cheese perfectly melted, pop your assembled tostadas (without the lettuce and crema) under the broiler for 1–2 minutes. The Monterey Jack becomes bubbly and golden — total flavor bliss.

Pair It With:
Your Maracujá Margarita the bright, tropical sweetness of passion fruit complements the savory crunch of these tostadas beautifully.

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