Fajita Chicken Tostadas

  • Prep + Cook Time
    15 Minutes
  • Servings
Where to Buy


  • Leftover Fajita Chicken (and Peppers + Onions)
  • 12 corn tortillas
  • Vegetable or Canola Oil
  • 1 can pinto beans, drained and rinsed
  • Pico de Gallo
  • Guacamole
  • Queso Fresco
  • Cilantro
  • Lime wedges


    1. Reheat fajita chicken and peppers + onions. Meanwhile, in a small, deep skillet, heat 1/2” of oil over medium-high heat (you’ll know oil is ready if the tortilla starts sizzling as soon as it hits the pan).  Fry one tortilla at a time until it is lightly golden on both sides, about 1-2 minutes.  Drain on paper towels and sprinkle with salt.
    2. Top tostadas with pinto beans, fajita chicken and peppers + onions, pico de gallo, guacamole, queso fresco, and cilantro. Serve with lime wedges.

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