Instructions

• Preheat your oven to 350°F (175°C). It's important to get it nice and ready so your tostadas bake up crunchy and delicious. While that’s warming, you can gather everything and start prepping.
• Spread a thin layer of warmed refried beans over each tostada shell. This creates a base that holds those toppings with a creamy, rich touch. You gotta be careful not to overload or shells might get soggy later.
• Next, pile on the shredded rotisserie chicken followed by half of the shredded cheddar cheese. This layering is key because it lets the cheese melt all over the chicken for that perfect blend.
• Lay those loaded tostadas on a baking sheet so they’re ready for the oven. Timing here is important too cause you want cheese melted but not burnt.
• Bake in the preheated oven for about 10-12 minutes until the cheese is all bubbly and golden. You catch that melt just right and the whole kitchen smells amazing with the steam cues coming from the oven.
• Once out, gently garnish each tostada shell with shredded Iceberg lettuce, diced grape tomatoes, sliced black olives, and a dollop of sour cream. Sprinkle the rest of the cheddar cheese on top for a few last melty spots. Then, it’s good to go!