Do you ever just need to change up the traditional quesadilla recipe? These Double Decker Chicken Tostadas are the answer! The shredded chipotle chicken is packed full of flavor and layered between several soft tortillas, plenty of cheese, black beans and corn. Top with your favorite toppings to make this Double Decker Tostada super fun to eat.
The kids loved eating these feeling like they were eating a stack of some Mexican pancakes or something. A super simple recipe but kind of a fun twist on a traditional Mexican dish. Of course you could use crunch tortilla shells but my kids preferred the soft and buttery flour tortillas. The small street taco tortillas are my favorite! They are so cute and fun to eat.
This recipe can also be made using Thrive Life’s Sliced Chicken for a simple and easy meal idea. Thrive’s chicken is AMAZING and so versatile in your recipes. Simply hydrate with some water, drain, season and serve. Doesn’t get easier than that!
Ingredients
- 2 pkgs. small flour street tacos
- 8 oz. sliced colby jack cheese
- 8 oz. sliced pepperjack cheese
- 2 cups cooked chicken
- 2 Tbs. olive oil
- 2 Tbs. chipotle peppers chopped
- 1/2 tsp. salt
- 1 tps. garlic powder
- 1/2 cup salsa
- 1 can black beans drained
- 1 can corn drained (or you can use Thrive Life Corn)
- 1/2 cup sour cream
- 1/2 cup fresh cilantro
- 1/2 cup diced tomatoes
Instructions
- Cook and dice the chicken into bite sized pieces. Rotisserie chicken works great for this recipe or you can use grilled chicken or chicken that has been baked and cooled. Freeze dried chicken also works great, just hydrate before preparing the recipe and then drain the chicken from the water.
- Once the chicken is in bite sized pieces add to a hot pan and saute with some olive oil, chopped chipotle peppers, salt, garlic powder and salsa. Let the chicken warm through then set aside and remove from heat.
- Open the can of black beans and corn and drain.
- Heat a flat skillet to medium heat and spray with non-stick cooking spray or put a little drizzle of butter or olive oil onto the pan. Place the first tortilla on the pan. Add a slice of pepperjack cheese, top with a little chicken, black beans and corn. Add the top tortilla to the quesadilla and cook on both sides until crispy and the cheese is melted. Remove and set aside. Make a second quesadilla with the same ingredients but use the colby jack cheese instead. Once this tortilla is cooked, remove and stack on a plate on top of the pepperjack cheese quesadilla. Serve together on a plate and garnish with your favorite toppings. Continue to make as many quesadillas as you need. Eat with a fork and knife and enjoy.
Food Storage Version of this recipe:
Ingredients
- 2 pkgs. small flour street tacos
- 1 cup Thrive Life Shredded Cheddar Cheese
- 1 cup Thrive Life Shredded Pepperjack cheese
- 2 cups Thrive Life Diced or Sliced Chicken
- 2 Tbs. olive oil
- 2 Tbs. chipotle peppers chopped
- 1/2 tsp. salt
- 1 tps. garlic powder
- 1/2 cup salsa
- 1 can black beans drained
- 1 cup Thrive Life Corn
- 1 cup water
- 1/2 cup sour cream
- 1/2 cup fresh cilantro
- 1/2 cup diced tomatoes
Instructions
- Place the freeze dried chicken into a bowl and cover with water. Hydrate for about 10 minutes then drain off the extra water from the chicken.
- Place the corn into a bowl with one cup of water and hydrate.
- Heat a pan to medium heat. Add the hydrated chicken and saute with some olive oil, chopped chipotle peppers, salt, garlic powder and salsa. Let the chicken warm through then set aside and remove from heat.
- Open the can of black beans and drain. Drain the extra water from the corn.
- Heat a flat skillet to medium heat and spray with non-stick cooking spray or put a little drizzle of butter or olive oil onto the pan. Place the first tortilla on the pan. Sprinkle some of the shredded pepperjack cheese, top with a little chicken, black beans and corn. Add the top tortilla to the quesadilla and cook on both sides until crispy and the cheese is melted. Remove and set aside. Make a second quesadilla with the same ingredients but use the cheddar cheese instead. Once this tortilla is cooked, remove and stack on a plate on top of the pepperjack cheese quesadilla. Serve together on a plate and garnish with your favorite toppings. Continue to make as many quesadillas as you need. Eat with a fork and knife and enjoy.
