Ingredients
Units
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- dash of cayenne pepper
- 8 corn tostadas (crunchy flat shells)
- 15 ounces refried beans (I use a Mexican brand if I can find it with real, live lard.)
- 1 cup Mexican blend shredded cheese
- finely shredded cabbage
- optional toppings include salsa, guacamole, diced tomatoes, and sliced black olives
Instructions
- Preheat oven to 375 degrees F. Mix olive oil, chili powder, cumin, garlic powder, salt, and pepper in a medium bowl. Add chicken and stir to coat.
- Heat skillet over medium-high heat and spray with cooking spray (I like my 10″ iron skillet best). Cook chicken approximately 7 minutes per side, until brown and cooked through. Remove to cutting board and let rest a few minutes.
- While chicken is resting, arrange tostadas in a single layer on two baking sheets. Spread each tostada evenly with refried beans.
- Slice chicken into thin strips, and arrange on top tostadas. Sprinkle each tostada with 2 tbsp. shredded cheese.
- Bake in preheated oven for 8-10 minutes, until cheese is melted. Serve with desired toppings and enjoy.
- Prep Time: 5
- Cook Time: 25