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CHICKEN CORN TOSTADA

Chicken and Corn Tostadas

Gluten Free:
No
Serving Size:
8
Total Time:
Under 30 Minutes
Preparation Time:
Under 30 Minutes
Preparation Method:
Grill
Meal Occasion:
Lunch , Dinner
Level of Difficulty:
Beginner
Rate this recipe: Rating: 3 (2 votes cast)
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Ingredients

This recipe is recommended for 8 servings
  • 2 ears corn
  • 8 corn tostadas, heated according to package directions
  • 1 (15-ounce) can refried beans, heated
  • 1 1/2 cups shredded lettuce
  • 1 (10-ounce) can HORMEL® Chunk Breast of Chicken, drained
  • 1 cup halved grape or cherry tomatoes
  • 1 cup crumbled queso fresco
  • WHOLLY GUACAMOLE® salsa, if desired

Directions

  1. Grill or steam corn until just tender; cool. Place end of corn cob on cutting board. Run knife down cobs to remove corn kernels.
  2. Spread each warm tostada with warm refried beans. Top with lettuce, chicken, tomatoes, corn and cheese. Serve with salsa.