CHICKEN TOSTADA CUPS
12 (6 inch) corn OR flour tortillas, warmed
Cooking spray
2 cups shredded rotisserie chicken pieces
1 cup chunky salsa
16 ounce can refried beans
1 cup shredded Mexican cheese blend
Optional toppings: Shredded lettuce, sour cream, chopped cilantro, diced avocado, sliced jalapeno, lime wedges, sliced ripe olives, sliced green onions, sliced radishes, and pico de gallo or additional salsa
- Preheat oven to 425°.
- Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed.
- Spritz tortillas with additional cooking spray.
- Bake 5-7 minutes until lightly browned, 5-7 minutes.
- Toss chicken with salsa.
- Layer each cup with beans, chicken mixture and cheese.
- Bake 9-11 minutes until heated through.
- Serve with toppings as desired.
