An easy, but delicious way to use my 5 ingredient slow cooker chipotle chicken! These chipotle chicken and roasted corn tostadas are full of flavor and make a great quick dinner.
Today’s recipe is super easy. It’s a simple tostada piled high with roasted sweet corn, chipotle shredded chicken, and lots of cheese! These tostadas come together really fast and make the perfect snack or meal topped with whatever toppings your heart desires.
You may remember the 5 ingredient slow cooker chipotle chicken recipe from my last post. That’s what we are using as a base for these yummy tostadas. The combination of the sweet roasted corn with that spicy-smoky chicken is wonderful – and then the cheese, well that makes everything better.
We like to top ours with the works – salsa, guacamole, sour cream, cilantro, and a squeeze of lime. Seriously so good!
Your slow cooker will do the work for you when it comes to the chicken. Then, all you have to do is roast up some fresh sweet corn. I realize it’s currently not sweet corn season, but I actually made these back when it was. I forgot to share the recipe then, so here it is now! You can save it for when you get your hands on really good summer corn, or you can char some frozen corn in a pan. It’s obviously not the same, but it certainly works in a pinch!
Crisp up your tostada shells (or you can even use store-bought ones) and load them up with the chicken, corn, and lots of cheese. They only have to bake until the cheese is melty and bubbly, so they really come together fast!
Now, it’s time to top them off and enjoy! I highly recommend going with all the toppings… because, yum! These are definitely a messier food to eat, but it’s worth it.
Chipotle chicken and roasted corn tostadas are my favorite way to use my slow cooker chipotle chicken! One bite and you’ll see why.
These chipotle chicken and roasted corn tostadas are full of flavor, simple, and make a great quick dinner!
- 2 Ears Fresh Sweet Corn
- Salt & Pepper
- Olive Oil
- 8 Corn Tortillas
- 1 ½ Cups 5 Ingredient Slow Cooker Chicken*
- 1 ½ Cups Shredded Cheddar Cheese
- Avocado or Guacamole, Sour Cream, Salsa, Cilantro, and Lime Wedges, optional for topping
Preheat the oven to 425º.
Wash the corn: pull the husks back while still leaving them attached and remove the silk, Rinse the corn well and the pull the husks back up over the corn. It’s ok if you loose some and end up with exposed corn – these pieces will get nice and charred!
Place the corn directly on the oven rack and roast for 15-20 minutes until the corn is slightly charred in spots and starting to soften.
Meanwhile, heat about an inch of olive oil in a small skillet to fry up the corn tortillas. Cook them on each side until lightly brown and the edges are golden. Transfer to a cooling rack and let them set – they will crisp up as they cool.
Remove the corn from the cob and now you’re ready to assemble! Top each tostada with the chicken, corn, and cheese. Pop them in the oven for a few minutes until the cheese is melty and bubbly.
Top as desired and enjoy!
*Total time includes the time it takes for the chicken to cook in the slow cooker