December 26

Christmas Tostadas

Okay, okay, there’s nothing so special about these that they require the ‘Christmas’ title, however, celebrating with The Fellow’s™ mom and step dad the day after Christmas is still celebrating Christmas, and therefore, this is our Mexican Christmas lunch/dinner.

I whole-heartedly believe that because I’m half Mexican, I can cook all Mexican dishes half-well. Or I can cook half of Mexican dishes well. Either way, because of my upbringing in my mom’s kitchen who is a fantastic cook and knows how to provide her family with a healthful, scrumptious belly-warming meal, I have acquired that ability. Now, given that she’s the one with Mexican in her blood, I managed to snag that love of her culture’s food, too. Traditional or Tex-Mex-ified.

The Mexican tostadas are typically fried, corn-based tortillas that can be flat or bowl shaped, traditionally put together so as to not waste any scraps of maza or already cooked tortillas. Tostada means toasted, so I touched on those roots to bake the shells in the oven instead of busting out the deep fryer; though the thought did cross my mind.

One thing to note:  I bought these nifty bowl molds made by Norpro. They come in a variety of sizes (petite, mini, and regular). The mini size filled to the top was a perfect size. Not too much, not too little.

Chicken Tostadas


2 Misson brand carb-balance tortillas
4 chicken tenderloins
1 teaspoon Mrs. Dash southwest chipotle seasoning
1/2 can sweet corn, drained
1/2 can black beans, drained & rinsed
1/2 medium red bell pepper, diced
lettuce, shredded
sour cream
avocado or guacamole
shredded cheese, optional
tomatillo sauce, optional


1) If using the tortilla bowl mold, make these first. They’re as simple as placing room temperature tortillas into the mold, pushing the corners into place, and baking them in a pre-heated oven at 350 degrees for about 15 minutes. The tops will get a warm toasty brown.

2) In a pot, boil chicken, water, garlic, pepper, and Mrs. Dash until cooked all the way through. Shred or chop chicken into bite size pieces.

3) Heat corn and beans in a small skillet with a bit of the leftover ‘broth’ from the chicken. The spices in the water will add a nice flavor to the beans/corn.

4) Have all toppings prepared to build the tostada bowls. Depending on how much earlier the bowls were baked, heat them in the oven again for just a few minutes. Dress up as desired.

The photo provided was set up with:  lettuce on the bottom, chicken, beans and corn, pepper jack cheese, tomatillo on the edges, sour cream and avocado on top!