These easy loaded chicken "nacho" tostadas – topped with cheese, tomatoes, guacamole, olives and jalapenos are a great way to take nachos and turn them into a main dish.
Yield: 4 Servings
5 from 1 vote

Loaded "Nacho" Chicken Tostada

Prep Time: 12 mins
Cook Time: 3 mins
Total Time: 15 mins
Course: Dinner, Lunch
Cuisine: Mexican
These easy loaded chicken "nacho" tostadas – topped with cheese, tomatoes, guacamole, olives and jalapenos are a great way to take nachos and turn them into a main dish.

Ingredients

  • 4 to stada shells
  • 1/4 cup shredded cheddar cheese
  • ½ cup reduced fat shredded Mexican blend cheese (I used Sargento)
  • 1/2 cup mashed avocado (about 1 small)
  • 1 medium lime (halved)
  • Kosher salt
  • 1 cup chopped tomato
  • ¼ cup chopped white onion
  • 2 tablespoons chopped cilantro
  • Freshly ground black pepper
  • 7 ounces cooked boneless (skinless chicken breast, cubed*)
  • 1/3 cup canned drained black beans (rinsed)
  • 1 jalalpeno (sliced thin)
  • 2 tbsp sliced black olives

Instructions

  • In a small bowl, combine the cheeses.
  • In another small bowl, combine avocado, juice from half the lime, and a pinch of salt.
  • In one more bowl, combine tomatoes, onion, cilantro, juice from the other lime half, ¼ teaspoon salt and black pepper, to taste.
  • To assemble: Layer each with 1/3 cup chicken, 1 tbsp black beans, and sprinkle with 2 1/2 tbsp cheese. Broil for 2-3 minutes or until the cheese is melted. Top each with a dollop of avocado and a spoonful of the tomato salsa, jalapeno black olives. Top each with a small sprinkle of salt.

Notes

*I seasoned 1 8 oz breast with 1/8 teaspoon salt and pepper and threw it on the grill pan for 8 to 10 minutes on each side over medium heat.

Nutrition

Serving: 1tostada, Calories: 299kcal, Carbohydrates: 19g, Protein: 24g, Fat: 14.5g, Saturated Fat: 5g, Cholesterol: 52mg, Sodium: 439mg, Fiber: 5g, Sugar: 3g
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 5
Points +: 8