Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese, crumbled
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- 8 tostada shells
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together the chicken, corn, mayonnaise, cotija cheese, chili powder, and lime juice.
- Place the tostada shells on a baking sheet.
- Evenly distribute the chicken mixture over the tostada shells.
- Bake in the oven for 10-12 minutes, or until the topping is golden and hot.
- Remove from the oven and sprinkle with fresh cilantro before serving.
Notes
- For extra flavor, add diced jalapeños to the chicken mixture.
- Serve with avocado slices or salsa for added freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 tostada
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg