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Cheesy Chicken Tostada cups


  • 12 corn tortillas (6 inches), warmed

  • Cooking spray

  • 2 cups shredded rotisserie chicken

  • 1 cup salsa

  • 1 can (16 ounces) choice of refried beans

  • 1 cup shredded reduced-fat Mexican cheese blend

  • Optional toppings: Shredded lettuce, reduced-fat sour cream, chopped cilantro, sliced jalapeno, lime wedges, sliced ripe olives, sliced green onions, sliced radishes, and pico de gallo or additional salsa


  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, 5-6 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.

Total Time Prep: 25 min. Bake: 15 min.

Makes 6 servings

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