Description
A crunchy and cheesy delight combining flavors of street corn and chicken, perfect for lunch or dinner.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- Tostada shells
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat the oven to 400°F (200°C).
- Combine shredded chicken, corn, mayonnaise, and salt and pepper in a large bowl.
- Place tostada shells on a baking sheet.
- Spoon the chicken mixture onto each tostada shell.
- Top with shredded cheese.
- Bake for 10-12 minutes or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped cilantro.
- Serve with lime wedges on the side.
Notes
Add other toppings like diced tomatoes or jalapeños for extra flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada melt
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg