Chicken & Cheese Tostadas

Chicken & Cheese Tostadas


1 person made this

Cheddar and Swiss-style cheeses – as well as the Italian grating cheeses – are potent flavourings, even in modest amounts, so are especially good for cooking. They offer quality protein and – along with the melting cheeses like mozzarella – are rich in calcium.

Janet Mitchell

Serves: 4 

  • 2 teaspoons vegetable oil
  • 4 spring onions, thinly sliced
  • 2 cloves garlic, crushed
  • 300g skinless, boneless chicken breasts, cut into 1cm chunks
  • 1 cup frozen corn kernels, thawed
  • 1 can (113g) chopped mild green chillies
  • 1/2 cup chopped fresh coriander
  • 1 pickled jalapeño chilli, halved, seeded and finely chopped
  • 1 1/2 tablespoons lime juice
  • 8 corn tortillas (15cm diameter)
  • 200g Cheddar or other mild cheese, grated

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Heat the oil in a large nonstick frying pan over moderate heat. Add the spring onions and garlic and cook gently for 2 minutes or until the spring onions are tender. Add the chicken and cook for 5 minutes or until just cooked through. Transfer to a large bowl. Add the corn, green chillies, coriander, jalapeño chilli and lime juice, tossing to combine.
  2. Meanwhile, preheat the oven to 200°C. Place the tortillas on a baking tray and heat for 2 minutes.
  3. Sprinkle half the cheese over the tortillas. Top with the chicken mixture and the remaining cheese. Bake for 5 minutes or until the cheese is melted and bubbling.

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Reviews (1)


One of the best tostadas I've ever tasted! This recipe would be equally as good with carne asada. - 29 May 2014

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