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overhead view of roasted corn for Rotisserie chicken blue corn tostadas with toppings fresh cilantro
Olga

Rotisserie Chicken Blue Corn Tostada

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Rotisserie chicken blue corn tostadas are layered with warm shredded chicken, roasted corn, and cheese, then topped with fresh veggies and lime. Baked and served crisp.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 tostadas
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: American, Tex-Mex
Ingredients Equipment Method

Ingredients
  

  • 4 tostadas blue corn or traditional
  • 1 to 1½ cups shredded rotisserie chicken
  • ½ cup shredded Oaxaca cheese
  • ¼ cup roasted corn
Toppings
  • 1 small tomato diced
  • ¼ cup finely diced onion
  • 2 tbsp chopped cilantro
  • Sour cream for topping
  • Lime wedges

Equipment

  • 1 Baking Sheet
  • 1 Bowl
  • 2 Forks
  • 1 pan or skillet
  • 1 Knife
  • 1 Wooden Cutting Board

Method
 

Prep
  1. Grate the oxaca cheese or your favorite melting cheese, and set aside.
  2. Cook the corn in 1/2 cup of water, for 6-7 minutes.
  3. Finely chop the tomato, and sweet onion, and set aside in a small bowl with a splash of lime juice.
  4. Hand chop the cilantro and set aside.
Prepare the Tostadas
  1. Place tostadas on the baking sheet in a single layer.
  2. Top each with a layer of cold or warm shredded rotisserie chicken, then sprinkle with cheese and warm roasted corn.
  3. Bake at 400°F for about 8 minutes, or until the cheese is melted.
  4. Remove from oven and top with diced tomato, onion, and chopped cilantro.
  5. Add a spoonful of sour cream and a light squeeze of lime.
  6. Serve immediately while hot and crisp.

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