Marisa’s Spicy Chicken Tostadas

Marisa's Spicy Chicken Tostadas


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, 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.

Marisa's Spicy Chicken Tostadas

5.0 from 2 reviews
Marisa's Spicy Chicken Tostadas
Prep time: 
Cook time: 
Total time: 
  • 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!

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.

Subscribe for these valuable resources:
  • eCookbook with our top 25 recipes
  • Email Updates for new recipes
  • Exclusive discounts on our products



  1. Yum! I love spicy chicken :)

  2. I love spicy so much and these look so delicious! Conference week must be completely exhausting but I’m glad you get treats like this to make it bearable!

  3. I may have to give a hint at conferences for food. My 1/2 a peanut butter sandwich and pretzel M&M’s didn’t cut it! What a nice gesture for a long day! I hope your conferences go well. I have one night down and one more to go next week! Best to you!

  4. Damn– I never get food like this from my students!! Looks amazing!

  5. Love the simplicity of this dish! It looks amazing! Tostadas are quick and easy, great for a weeknight :)
    PS – I bet you are the best teacher!

  6. Soo @ Little Miss Fitness says:

    Whoa! This looks amazing…and hot! I love the lip burning spicy. It’s so different from the mild casseroles I grew up with. :)

  7. blog is the new black says:

    I think I have all the ingredients to make these! DELISH!

  8. Note to myself: So THIS is what a good tostada looks like?! 😉

  9. How sweet is that!!! Wow!

  10. YUM! I love tostadas. Or just Mexican food in general. It looks delish! I am doing better with spicy things now. I made a chili last night, which I thought to be too spicy and my husband was like…. meh! But he has worked at a Mexican restaurant, so I guess he doesn’t count… (:

    Gonna give this a try soon! Happy weekend (:

  11. This looks absolutely delicious! When I have kids some day, I’ll totally feed their teachers :)

  12. Ah the perks of being a teacher! This meal beats frozen pizza any day!

  13. Thank you!!!

  14. Man, I think I miss out on all the good parts of teaching because I teach high school. Parents don’t seem to worry about my food and coffee intake…or their kids’ grades. I maybe should have rethought that grade level choice. This looks fantastic!

  15. I love this. I’ve featured it in this weeks inspiring recipes post here pop over sometime and take a look.

  16. Carissa Trujillo says:

    Thnaks for this recipe! My husband is hispanic and it’s hard to please him with authentic tasting mexican food, and he LOVED this! He’s requested it at least once a month :) Thank you again for sharing. It was so yummy.

  17. Made these this weekend and OMG they were amazing!! We ended up added about 1/2 cup water and salt to taste at the end to the pot of chicken & tomato mixture to cut the spice, but they turned out great. Thank you for the recipe!

  18. Hi Lindsay. I am dying to make this recipe. It sounds fabulous. Two questions – how many grams or oz is the bottle of chipotle peppers you are referring to as I have a 500gm bottle at home, so need to figure out how to measure this out. Also, while roasting the tomatoes, do they need to get brown? Thanks. Vibha

  19. Linda Whitlock says:

    I think I’ve been looking for this recipe all my life!

Speak Your Mind


Rate this recipe: