These happened Monday night for dinner!
I originally just planned to make fajitas, but then I got to thinking about the last time I had a tostada. I couldn’t even remember the last time that was, and so chicken fajitas turned into Chicken Fajita Tostadas. They were delicious!
I loved the crispiness of the corn tortilla, the layer of refried beans, and the flavorful fajita spices on the chicken and bell peppers. To make these Chicken Fajita Tostadas I started by taking corn tortillas, giving them a light spray with some cooking spray and then broiling them in the oven until they became crisp, about 4 minutes per side. Next I made my chicken and bell pepper marinade. This was a combination of a teaspoon of oil, chili powder, cumin, salt, oregano, garlic powder, 2 green onions, and Cholula. I let the flavors meld together in the fridge for about 15 minutes. Once the chicken was ready I heated my cast iron skillet, threw on the chicken mixture and let it sizzle away. I heated my refried beans up in the microwave, grated some cheese, and chopped up some lettuce and tomato. When the chicken was almost done cooking I squeezed on the juice of half a lemon. To assemble the Chicken Fajita Tostadas I spread on a layer of the beans, a large spoonful of the chicken mixture, and a little cheese. I then stuck them back in the oven to broil and get the cheese nice and bubbly brown. Once they were done I topped them with lettuce, tomatoes, and a dollop of sour cream (plain Greek yogurt is also good). Wahla! Chicken Fajita Tostadas are born.
Not only were they easy to make, but they were incredibly flavorful! These tasty tostadas beat any tostada you can buy around here in Highlands Ranch!