Description
A flavorful and vibrant dish featuring chicken, charred corn, and a creamy cilantro lime sauce served on crispy tostada shells.
Ingredients
Scale
- 4 to 6 corn tostada shells
- 2 cups cooked grilled chicken breast, sliced or chopped
- 1.5 cups corn kernels (fresh, canned, or thawed frozen)
- 1 cup shredded Monterey Jack or pepper jack cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 0.5 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 tablespoon chopped fresh cilantro
- 1 clove garlic, minced
- Pinch of salt
- Optional: sliced jalapeños
- Optional: extra fresh cilantro
- Optional: crumbled cotija cheese
- Optional: chili powder
Instructions
- Heat olive oil in a skillet over medium heat. Add corn kernels and sauté for 5 to 7 minutes until lightly charred. Season with salt and pepper to taste to bring out a smoky sweetness.
- Arrange tostada shells on a baking sheet. Layer shredded cheese first, then add sliced grilled chicken and charred corn. Optionally, add a little extra cheese on top for enhanced meltiness.
- Preheat oven to 400°F (200°C). Bake assembled tostadas for 6 to 8 minutes until cheese is melted, bubbly, and edges are crisp.
- Whisk together sour cream or Greek yogurt, lime juice, chopped cilantro, minced garlic, and salt until smooth and creamy. Adjust lime juice or salt as needed.
- Drizzle cilantro lime cream over warm tostadas. Garnish with optional toppings such as sliced jalapeños, crumbled cotija cheese, fresh cilantro, and a sprinkle of chili powder. Serve immediately.
Notes
- Feel free to adjust the toppings to your preference.
- This recipe is customizable with various proteins or additional veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg