These loaded chicken “nacho” tostadas transform classic nacho toppings into a satisfying main course. Crisp tostada shells are piled with shredded cheeses, seasoned grilled chicken, black beans, fresh tomato salsa and a creamy avocado topping for a bright, flavorful meal that works for lunch or dinner.
Loaded “Nacho” Chicken Tostada
This recipe is simple to scale and easy to adapt: use grilled chicken breasts or leftover cooked chicken, swap cheeses to your preference, and omit jalapeños to make it kid-friendly. The layers of warm chicken and melty cheese on a crunchy tostada shell make for a filling plate when paired with a green salad or a side of seasoned rice. The fresh avocado mixture brightens each bite while the tomato-onion-cilantro salsa brings a lively contrast.
The components are quick to prepare and assemble. The cheeses are mixed and sprinkled on top, the avocado is mashed with lime for a quick guacamole-style topping, and a pico-like tomato salsa comes together in minutes. Broiling briefly melts the cheese and crisps the edges for a delightful texture contrast. Everything can be prepped ahead and assembled just before serving to keep the tostadas crisp.
These tostadas are versatile—try them with shredded rotisserie chicken, leftover roasted chicken, or even shredded turkey. For a vegetarian option, swap the chicken for seasoned roasted poblano peppers or a hearty portion of seasoned mushrooms and extra beans. A sprinkle of sliced black olives and thinly sliced jalapeños adds extra flavor and visual appeal.
More Tostada Recipes:
- Scallop Tostadas
- Grilled Shrimp Tostadas
- Salsa Verde Chicken Tostadas
Loaded “Nacho” Chicken Tostada — Recipe Details
Summary: Crisp tostada shells topped with seasoned chicken, black beans, a blend of cheeses, fresh tomato salsa and a lime-avocado topping. Ready in about 15 minutes once the chicken is cooked.
Rating: 4.91 from 10 votes
Course: Lunch, Dinner
Cuisine: Mexican-inspired
Yield: 4 servings (1 tostada per serving)
Serving Size: 1 tostada
Prep: 12 mins • Cook: 3 mins • Total: 15 mins
Nutrition (per tostada): Calories: 299 kcal • Protein: 24 g • Carbs: 19 g • Fat: 14.5 g • Fiber: 5 g
Ingredients
- 4 tostada shells
- 1/4 cup shredded cheddar cheese
- 1/2 cup reduced-fat shredded Mexican blend cheese
- 1/2 cup mashed avocado (about 1 small avocado)
- 1 medium lime, halved
- Kosher salt, to taste
- 1 cup chopped tomato
- 1/4 cup chopped white onion
- 2 tablespoons chopped cilantro
- Freshly ground black pepper, to taste
- 7 ounces cooked boneless, skinless chicken breast, cubed (about 1 small breast)
- 1/3 cup canned drained black beans, rinsed
- 1 jalapeño, thinly sliced (optional—omit for mild flavor)
- 2 tablespoons sliced black olives
Instructions
- Preheat your oven’s broiler and arrange a rack about 6 inches from the heat source.
- Combine the shredded cheddar and Mexican blend cheeses in a small bowl and set aside.
- In another bowl, mash the avocado and stir in the juice from half the lime with a pinch of kosher salt to taste to make a quick guacamole-style topping.
- Prepare the tomato salsa by mixing the chopped tomato, white onion, cilantro, the juice from the remaining lime half, 1/4 teaspoon salt, and freshly ground black pepper to taste.
- Assemble each tostada: place 1 tostada shell on a baking sheet, top with about 1/3 cup cubed chicken, 1 tablespoon black beans, and sprinkle approximately 2 1/2 tablespoons of the cheese blend over each.
- Broil the assembled tostadas for 2–3 minutes, watching closely, until the cheese melts and edges begin to brown.
- Remove from the oven and top each tostada with a dollop of the mashed avocado, a spoonful of tomato salsa, sliced jalapeño (if using), and a few sliced black olives. Finish with a small pinch of salt if desired.
Notes
*If cooking chicken fresh: season a single 8-ounce chicken breast with 1/8 teaspoon salt and pepper and grill or sear in a grill pan over medium heat for 8–10 minutes per side, or until cooked through. Let rest, then cube.
Tips & Variations
- To keep tostadas crisp, assemble just before serving. If you need to prepare ahead, broil the chicken and prepare toppings, then assemble and broil briefly right before eating.
- For a vegetarian version, replace chicken with seasoned roasted vegetables, sautéed mushrooms, or extra black beans and corn.
- Use corn tostada shells for a gluten-free option; check package labeling if needed.
- Substitute rotisserie chicken to save time—shred and warm before topping.
- Adjust spice by adding hot sauce, pickled jalapeños or a sprinkle of chili powder to the tomato salsa.
Did You Make This?
If you try this recipe, consider sharing a photo and your feedback on social media—hearing how you adapted the dish helps others and is always appreciated.