Rotisserie Chicken Blue Corn Tostadas
These rotisserie chicken blue corn tostadas are crisp, filling, and the perfect quick dinner idea.
If I have a leftover rotisserie chicken or I’m in the mood for these, I’ll pick one up. I shred the chicken, top it with my favorite Mexican cheese, Oaxaca cheese, and add a pop of sweetness with roasted sweet corn. I bake that until the cheese is melted, then top it with all sorts of fun toppings like finely diced onions, Campari tomatoes, hand chopped cilantro, a scoop of sour cream, and a light squeeze of fresh lime juice. Two per person, and it’s the best quick easy dinner idea for those incredibly busy weeknights.
Why you’ll love this recipe
- Uses store-bought rotisserie chicken
- Great way to use up leftovers
- Fast bake time
- Crispy, melty, and fresh all in one
- Easy to make in batches
Ingredients You'll Need
- Tostadas – Use your homemade baked blue corn tostadas or a good store-bought version
- Rotisserie chicken – Shred it by hand or with a fork. Use warm or cold
- Oaxaca cheese – Melts beautifully. Monterey Jack works if needed
- Roasted corn – Sweet and smoky. Frozen roasted corn works fine too
- Onion – Finely diced. Red or white both work
- Tomato – Small dice for topping
- Cilantro – Rinse and chop
- Sour cream – Just a spoon on top balances everything
- Lime – A quick squeeze over the top wakes everything up
Prep First
- Shred the rotisserie chicken
- Grate the cheese
- Dice the onion and tomato
- Chop the cilantro
- Preheat the oven to 400°F
- Line a baking sheet
- Cook the frozen corn, follow package instructions
Instructions
- Lay tostadas on the baking sheet in a single layer
- Add a layer of shredded chicken to each tostada
- Sprinkle on the shredded cheese and roasted corn
- Bake at 400°F for about 5 minutes, or until the cheese is melted
- Take them out of the oven and top each with diced onion, tomato, and chopped cilantro
- Add a spoonful of sour cream and finish with a light squeeze of lime
- Serve right away while everything’s warm and crisp
Detailed instructions and quantities in recipe card below.
Tips
These are best eaten fresh out of the oven
You can prep all the toppings ahead and assemble just before baking
Add sliced jalapeños or hot sauce if you want more heat
What to Serve With This
I love serving these tostadas with a side salad but for family dinner I love to serve one of these on the side:
If You Like This Rotisserie Chicken Tostada Recipe, You’ll Love These
Here are a few others I’ve made and loved:
- Mini crispy baked ground beef tacos
- Taco rice with seasoned ground beef
- Easy weeknight Baja fish tacos
- Bang Bang Shrimp Tacos (Pan-Fried and Easy to Make)
If you make these rotisserie chicken blue corn tostadas, leave a comment. I love reading your comments and will try to get back to every single one.
Rotisserie Chicken Blue Corn Tostada
Ingredients
Equipment
Method
- Grate the oxaca cheese or your favorite melting cheese, and set aside.
- Cook the corn in 1/2 cup of water, for 6-7 minutes.
- Finely chop the tomato, and sweet onion, and set aside in a small bowl with a splash of lime juice.
- Hand chop the cilantro and set aside.
- Place tostadas on the baking sheet in a single layer.
- Top each with a layer of cold or warm shredded rotisserie chicken, then sprinkle with cheese and warm roasted corn.
- Bake at 400°F for about 8 minutes, or until the cheese is melted.
- Remove from oven and top with diced tomato, onion, and chopped cilantro.
- Add a spoonful of sour cream and a light squeeze of lime.
- Serve immediately while hot and crisp.
