salsa tostadas

I want to be better about making more Mexican style dishes. I asked my husband what kind of Mexican dishes he likes if I were to make something for dinner.

He said burritos.

Really? Out of all the dishes he says burritos, the one dish I can not bring myself to eat.

He also listed fajitas and tacos. I’ve made tacos and taco salads before but it’s not something I love.

We use to have Fajita Monday’s but when I got pregnant with Callen, fajitas weren’t so appealing to me anymore. Plus cooking the onions and the peppers really stink up the house. And enchiladas are just too time consuming to make.

Now I’m trying to branch out and figure out new Mexican dishes that I like and for my hubby since he loves Mexican foods.

After looking on Pinterest, I decided to try to make tostadas since it looked interesting.


The result: We love these better than the fajitas I make. I think we could make Monday nights a tostada night.

I used rotisserie chicken but you can cook your chicken any way you like.

I also made my own salsa. I’ll give you the recipe as well. I recommend making this salsa before buying any jar salsa. It’s just as good or (I think) better than any restaurant salsa!! Thanks to Chad and Sandy for the recipe!

Salsa Chicken Tostadas

Serving: 2


2 tbsp extra virgin olive oil

2 Cups cooked shredded chicken breast

2 – 3 cloves fresh minced garlic

3 tsp ground cumin

1/4 – 1/2 teaspoon kosher salt

1/4 + 1/8 teaspoon dry Ranch Seasoning

1/2 Cup prepared salsa of choice

6 small corn tortillas

Optional Toppings:

diced tomato, sour cream, guacamole or avocado, salsa, and shredded cheddar cheese for topping


Heat small skillet (or large griddle pan) over medium heat.  When hot add tortilla.  Cook for 30 seconds then flip and cook second side for another 30 seconds.  When lightly browned on both sides remove.  Cook remaining tortillas.

Heat oil in a medium skillet over medium heat. Mince garlic and sauté for about 20 seconds. Add in cumin, salt, and ranch seasoning and mix together. Add in salsa and chicken. Cook for 5 minutes or until chicken is heated through.

Top tortillas with chicken mixture.  Top with desired topping and serve with chips and salsa.





1 large (28oz) can of Red Gold diced tomatoes

Juice of 1/2 a lemon

2 cloves of garlic chopped

1/2 cup of fresh cilantro

1 jalapeño chopped

Salt to taste


Drain the juice into a food processor from the tomatoes and add about 1/4 of the tomatoes to the blender. Add the lemon juice and garlic. Add cilantro and jalapeno and whiz a couple more seconds. Add the rest of the tomatoes and a pinch of salt. Pulse a couple of times to break up the tomatoes. DO NOT blend too long or you will have spicy V8 juice. Pour into an airtight container and keep in the fridge for a few days.

Recipe by Chad Lindon


Red Gold did not sponsor this blog post. Red Gold has no idea who I am. My friend told me it had to be Red Gold, so I’m keeping it as she told me.


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