Spicy Mexican Chicken Tostadas

A deliciously simple meal for every occasion.

  • Serves 2.
  • 10 minutes prep time.
  • 12 minutes to cook.
Spicy Mexican Chicken Tostadas



For the smoked chilli sauce:

1 tbsp olive oil

1 onion, chopped

1 tsp Very Lazy Chopped Garlic

2 tsp Very Lazy Chopped Red Chillies

400g can chopped tomatoes

1 tbsp tomato purée

1 tbsp dried oregano

salt and freshly ground black pepper

For the tostada:

2 large wheat tortillas

125g manchego or mozzarella cheese, grated

125g chargrilled cooked chicken pieces

75g sweetcorn kernels

half green pepper, deseeded and cut into strips

to serve:

freshly chopped coriander

soured cream

chopped avocado


1. Preheat the oven to 200°C / fan 180C / Gas mark 6.

2. To make the sauce, heat the oil in a medium pan and add the onion, cook for 2-3 minutes, then stir in the Very Lazy Chopped Garlic and Chillies. Stir in chopped tomatoes, tomato purée and oregano, bring to the boil, then reduce the heat and simmer, uncovered, for 10 minutes until thickened. Season to taste. Allow to cool slightly.

3. Place each tortilla on a large baking sheet and divide the tomato sauce between the 2 tortillas, spreading it out to the edges. Sprinkle with half the cheese, then arrange the chicken, sweetcorn and peppers over each and scatter over the remaining cheese.

4. Bake for 12 minutes until golden and crispy. Sprinkle with the coriander, soured cream and chopped avocado.