TJ and I have been mildly obsessed with the new(ish?) southwestern menu at Chili’s lately. I think we’ve had it three or so times over the past few months, and it’s always SO good. One of our favorite items is the chicken tostada, so I thought it’d be fun to try to recreate it at home for dinner one night.

This recipe is the end result and I think it’s pretty similar to the Chili’s version. It’s made up of a lime and black bean spread, tender chicken, spicy cheese, and pico de gallo all piled on top of a crispy tostada. I think it’d also be great topped off with some sour cream or Greek yogurt. All in all, it’s a really tasty dinner that comes together in just a few minutes. Give it a try!

Printable Recipe
Serves 2

ingredients:
1 can black beans, rinsed and drained
juice from 1 small lime
1 tsp garlic powder
1 chicken breast, cut into small pieces
4 corn tostadas
1/2 cup taco blend cheese, shredded
pico de gallo for topping

instructions:
Combine the black beans, lime juice, and garlic powder in a food processor and blend until smooth. Set aside.

Season the chicken with salt and pepper and cook in a small pan on the stove until cooked through.

Spread the black bean spread over each of the tostadas.

Divide the chicken and cheese between the tostadas.

Place the tostadas on a baking sheet and broil for 2-4 minutes, or just until the cheese melts.

Top with the pico de gallo and enjoy!

Have you ever tried recreating a restaurant dish? If you haven’t, which dish would you want to try to recreate?