Verde Chicken Tostada Bites
Round corn tortilla chips are topped with refried black beans, chopped chicken, creamy salsa verde sauce, and shredded Monterey Jack cheese. Precooked rotisserie chicken and Pace® Salsa Verde help this recipe come together in 20 minutes!
Servings: 6 servings
- 1 cup Pace® Salsa Verde
- 1/4 cup sour cream
- 2 cups cooked chicken (1/2 rotisserie chicken, skin and bone removed)
- 1 1/2 tablespoon fresh cilantro chopped (measure after chopping)
- 35 round corn tortilla chips
- 1 cup seasoned refried black beans (canned)
- 3/4 cup monterey jack cheese shredded
Preheat oven to 350 degrees. Prepare a baking sheet by lining with parchment paper. Set aside.
Place Pace® Salsa Verde in a medium bowl. Microwave for 1 minute to heat through. If salsa is only warm, microwave for another 30 seconds or until hot. Add sour cream and whisk together. Add chicken and cilantro and stir together.
Lay 35 round corn tortilla chips on prepared baking. Select the flattest chips you can find. Spread a thin layer of seasoned refried black beans on each chip, about 1/2 teaspoon. Scoop 1/2 tablespoon of chicken mixture on top of beans. Finish each chip with a sprinkle of shredded Monterey Jack cheese.
Place baking sheet into preheated oven and bake for 10 minutes. Remove from oven and serve immediately. Sprinkle with a little more chopped cilantro for garnish. Feel free to use extra Pace® Salsa Verde as a dipping sauce!