3 Serves
30 Mins
Preheat your oven to 175°C. Arrange the corn tortillas in a single layer on a baking sheet.
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JapaneseVitamin E
2 mg / 15 mgVitamin K
26 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
96 µg / 400 µgCalcium
486 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
121 mg / 420 mgPhosphorus
1017 mg / 1,250 mgPotassium
1075 mg / 4,700 mgSodium
1975 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
11 g / 28 gSugar
9 g / 50 gSaturated Fat
19 g / 20 gCholesterol
214 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
Bake the tortillas for 16 to 17 minutes, or until the edges are golden brown and slightly curled. Remove from the oven and allow them to cool on the baking sheet at room temperature.
Spread 1 to 2 tablespoons of refried beans onto each cooled tortilla base.
Layer each tostada with a portion of shredded rotisserie chicken, shredded iceberg lettuce, and diced tomato.
Top with a dollop of guacamole, sprinkle with cotija cheese, and drizzle with salsa. Finish with a squeeze of fresh lime juice from the wedges and garnish with sliced jalapeños before serving.
34
g82
g18
g
Mexican