Chicken Tostada Pizza
Submitted by yoyo
Crispy tostada shells loaded pizza-style with salsa-tossed chicken, melted cheddar, black olives, green pepper, and cilantro. A fun, crunchy Mexican-pizza mashup ready in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
22 minREADY
40 minWhere Mexican food meets pizza night and everybody wins.
Crispy tostada shells get toasted until extra crunchy, then loaded up with a layer of cheddar, salsa-mixed chicken, bell pepper, black olives, and fresh cilantro.
More cheese goes on top and melts into bubbly, stretchy goodness.
Top them off with chopped lettuce, diced tomatoes, and a dollop of sour cream if you want the full tostada experience. Kids love building their own.
Kitchen Tips
- Toast the tostada shells before loading them so they stay crisp under the toppings
- Let everyone customize their own for a fun, interactive dinner
- These are great for using up leftover chicken of any kind
Ingredients
Directions
Heat oven to 350℉ (180℃).
Heat tostadas for 5 to 7 minutess until browned on a cookie sheet.
Remove from oven and top each with 2 tablespoons of cheese.
Mix Chicken and salsa and spoon over the cheese.
Top with green pepper, black olives and cilantro.
Top each with remaining cheese and heat until cheese is melted.
Optional: serve pizzas with chopped lettuce, tomatoes and sour cream.
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