Loaded "Nacho" Chicken Tostada
These simple loaded chicken "nacho" tostadas are a fantastic way to transform classic nacho flavors into a hearty main course. Piled high with gooey cheese, fresh tomatoes, creamy guacamole, savory olives, and spicy jalapenos, they offer a delightful twist on a beloved favorite.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 4 to stada shells
- 1 medium lime
- Kosher salt
- 1 cup chopped tomato
- ¼ cup chopped white onion
- 2 tablespoons chopped cilantro
- Freshly ground black pepper
- 7 ounces cooked boneless
- 1/3 cup canned drained black beans
- 1 jalalpeno
- 2 tbsp sliced black olives
- ½ cup reduced fat shredded Mexican blend cheese
- 1/2 cup mashed avocado
- 1/4 cup shredded cheddar cheese
Instructions
- 1
In a small mixing bowl, blend the cheeses together until well combined.
- 2
In a different small bowl, mash the avocado and mix in the juice from half a lime along with a dash of salt.
- 3
In yet another bowl, stir together the diced tomatoes, chopped onion, cilantro, the juice from the remaining half of the lime, ¼ teaspoon of salt, and black pepper to your liking.
- 4
To put it all together: Start by layering each tostada with 1/3 cup of chicken, followed by 1 tablespoon of black beans, and then a generous sprinkle of 2 ½ tablespoons of cheese. Place them under the broiler for 2-3 minutes, or until the cheese has melted. Finish each tostada with a spoonful of the avocado mixture and a scoop of the tomato salsa, along with jalapeños and black olives. Add a light sprinkle of salt on top of each tostada.
Nutrition Information
Notes & Tips
- *I seasoned 1 8 oz breast with 1/8 teaspoon salt and pepper and threw it on the grill pan for 8 to 10 minutes on each side over medium heat.