Marisa’s Spicy Chicken Tostadas

Spicy chicken tostadas on a white plate.

If there’s one nice thing about conference week for teachers, it’s that people like to feed us.

I don’t even have to do anything special.  When parents come in, they take one look at the droopy-eyed lady (wait, lady? omg.) that is their child’s teacher and they can tell I’m in need of a good meal.

So when sweet, lovely Marisa handed me a bag of still warm shredded spicy chipotle chicken with fresh salsa, chopped lettuce, and crispy tortillas for chicken tostadas, I was really. really. really. excited. 

This meant I didn’t have to make dinner.

And I didn’t have to eat a frozen pizza this week (but I still might anyways because I kind of love frozen pizza).

This also meant my spicy tastebuds got some lovin.

Let’s talk spicy.  I’ve made spicy food a few times.  Then Marisa made me spicy food and I realized that I’ve really never made anything even close to spicy.  Poor Bjork ate the first tostada that I assembled – complete with a generous scoop of salsa over the top.  Woopsies. Keep the milk handy for this one, friends.

Red lipstick?  Don’t need it.  My lips had a nice natural bright red glow to them after inhaling two three four of these.

PS.  Don’t be fooled for one second by that fork.  This is a down n’ dirty eat with your hands kinda meal and Marisa and me – my new BFF – wouldn’t have it any other way.

Spicy chicken tostadas on a white plate with sour cream topping.
A picture of <span class="fn">Marisa’s Spicy Chicken Tostadas

Marisa’s Spicy Chicken Tostadas


A recipe from my 4th grade student’s mom who brought me these spicy chicken tostadas on conference night. Authentic Mexican that’s easy and delicious.


  • 1 whole chicken (could sub pulled rotisserie chicken)
  • 1 bottle chipotle peppers in adobo sauce
  • 8 medium tomatoes, very ripe
  • 2 onions
  • 2 cloves garlic
  • lettuce, queso, crema, and tostadas


  1. Boil the whole chicken with 1 coarsely chopped onion and 1 clove chopped garlic. When cooked through, shred chicken and set aside.
  2. Wash whole tomatoes and place them in a pan on the stove (no water, no oil). Heat them until the skins get roasted and the insides are soft, turning them frequently.
  3. Put tomatoes, chipotles, and 1 clove garlic in the blender. Salt to taste and a little bit of water. Puree until smooth or to the consistency that you like.
  4. Cut the other onion into large chunks or long, skinny strips. Saute the onion in a large pan with a little oil until translucent. Add tomato mixture and bring to a boil. Add shredded chicken and heat through.
  5. Assemble tostadas with chicken mixture, queso, crema, salsa, and lettuce. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Dinner
  • Cuisine: Mexican

Keywords: mexican tostadas, chicken tostadas, spicy chicken tostadas

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No matter how much I love my students and their families (which I do, a lot), I don’t love being at school from 8am-9pm.

I hereby make it Friday for the rest of my life.

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