Chicken Tostadas with Jalapeno Queso

These are a new favorite! They are so good, my husband & I literally said to each other, "Why haven't we made these before?!?!" It's just as easy as making tacos, but SO much better. Just look at the oowey gooey cheese!
2 Boneless Skinless Chicken Breasts
1 medium Yellow Onion, cut in half then sliced
1 whole Jalapeno Pepper, chopped
1 cup of Corn Kernels
1 can of Refried Beans
Adobe Seasoning
Olive Oil
Flour Tortillas (small- taco or fajita size)
Shredded Lettuce
Sliced Tomatoes
Sliced Black Olives
Sour Cream
Hot Sauce

Roast the chicken breasts, seasoned with Adobe Seasoning & drizzled with Olive Oil in a 350 degree oven for 30-35 minutes, or until fully cooked. While the chicken is cooking, saute the onion & the jalapeno in a little olive oil over medium heat until softened.
While the chicken is roasting, make the Jalapeno Queso which is the same recipe as my Jalapeno Cheese Dip. The only thing I did differently this time is using fresh Jalapenos. I chopped them, removing the seeds & white veins & sauteed them in a little olive oil to soften before adding them to the cheese. Super easy & super tasty!
When the chicken is cool enough to touch, shred with your fingers. This is the Adobe Seasoning- and it is SOOOOO good!! You can find it at any grocery store. If it isn't in the seasoning isle, check Mexican food section.
In the skillet that you cooked the onion & jalapeno, add the shredded chicken. Drizzle lightly with olive oil & season well with more Adobe Seasoning. Add the corn & fold to combine. Taste & adjust seasoning. You want to be able to taste the Adobe! Cover & keep warm on low heat.
Fry your tortillas. We fried them in a counter top deep fryer at 350 degrees, for 3-3 1/2 minutes, flipping once. We poked holes in some of them as they were frying so they didn't puff up too much. You could definitely buy these already fried at the grocery store. But they are so easy to do your self & OMG they are delicious! They are perfectly crispy with just enough chewiness to not fall all apart while you are eating them. YUM! We tried both flour & corn tortillas & hands down, liked the flour ones best!! Save your corn ones for making homemade tortilla chips. :) Heat up the refried beans, I just microwaved them. Then assemble your tostadas! Here is how I made ours: Start with the tortilla, spread some refried beans on, then add the chicken & corn mixture. Drizzle melted cheese over the chicken mixture. Top with chopped lettuce, tomatoes & black olives and a big dollop of sour cream.
To simplify this more, you could just top with shredded cheese instead of making the Jalapeno Queso. You could also add black beans to the chicken & corn mixture instead of using refried beans. Keep in mind that the refried beans help the other things stay in place so substitute accordingly!
This picky girl LOVED them!! Don't hesitate to add the Jalapenos- even with little ones eating them! Just make sure you remove all the seeds & all the white vein inside & they won't be spicy at all!
Oops- dropped some.
Do I have anything on my face?
Thanks Daddy!
Maybe I'll try eating it with my fingers...


  1. This looks good, thanks for sharing :)

  2. I'm saying, why haven't I made these before! These sound delish! Love your picky eater!