Dinner
Loaded "Nacho" Chicken Tostada
Crispy tostada shells cradle tender cubes of chicken and hearty black beans beneath a blanket of melted cheddar and Mexican cheese. Lime-kissed avocado and a bright tomato salsa add creamy richness and fresh zest that make every bite irresistible.
- Total
- 15 min
- Prep
- 12 min
- Cook
- 3 min
- Serves
- 4
Nutrition per Serving
- Calories
- 299
- Protein
- 24g
- Carbs
- 19g
- Fat
- 15g
- Fiber
- 5g
- Sugar
- 3g
- Sodium
- 439mg
Ingredients
- 4 to stada 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 tbsp chopped cilantro
- Freshly ground black pepper
- 7 oz cooked boneless (skinless chicken breast, cubed*)
- 1/3 cup canned drained black beans (rinsed)
- 1 jalalpeno (sliced thin)
- 2 tbsp sliced black olives
Instructions
- 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.