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Chicken Tostada Cups

Total Time

Prep: 25 min. Bake: 15 min.

Makes

6 servings

Several years ago I tried a version of these cups at a restaurant in Santa Fe, and I wanted to make my own spin. These are great for gatherings where you can let everyone add their own favorite toppings. —Marla Clark, Moriarty, New Mexico
Chicken Tostada Cups Recipe photo by Taste of Home

Ingredients

  • 12 corn tortillas (6 inches), warmed
  • Cooking spray
  • 2 cups shredded rotisserie chicken
  • 1 cup salsa
  • 1 can (16 ounces) refried beans
  • 1 cup shredded reduced-fat Mexican cheese blend
  • Optional toppings: Shredded lettuce, reduced-fat sour cream, chopped cilantro, diced avocado, sliced jalapeno, lime wedges, sliced ripe olives, sliced green onions, sliced radishes, and pico de gallo or additional salsa

Directions

  1. Preheat oven to 425°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray.
  2. Bake until lightly browned, 5-7 minutes. Toss chicken with salsa. Layer each cup with beans, chicken mixture and cheese.
  3. Bake until heated through, 9-11 minutes. Serve with toppings as desired.

Nutrition Facts

2 tostada cups: 338 calories, 11g fat (4g saturated fat), 52mg cholesterol, 629mg sodium, 35g carbohydrate (2g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

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