![](https://cdn.statically.io/img/www.allrecipes.com/thmb/69kVMx8coBKaQW_rhyxh7b7wGaI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/870741-1ef695c111c94a7ab1faf8ed0e1e8e92.jpg)
Ingredients
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vegetable oil for frying
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10 corn tortillas
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1 (10 ounce) can chunk chicken, drained and flaked
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½ cup mayonnaise
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2 ½ tablespoons canned jalapeno pepper slices, undrained
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1 tablespoon pickled jalapeno pepper juice
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salt and pepper to taste
Directions
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Heat oil in a large heavy skillet over medium-high heat. One at a time, slip a tortilla into the hot oil. If the tortilla starts to puff up, press it down with a fork. When crisp and brown, remove to paper towels. Repeat with remaining tortillas.
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Place the chicken in a bowl, and separate with a fork. Stir in the mayonnaise. Dice the jalapenos (reserving the liquid), and stir them into chicken salad. Pour in 1 tablespoon jalapeno juice, season with salt and pepper, and stir well. To serve, spread the chicken salad on the tostadas.
Nutrition Facts (per serving)
369 | Calories |
27g | Fat |
20g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 369 | |
% Daily Value * | |
Total Fat 27g | 34% |
Saturated Fat 4g | 22% |
Cholesterol 36mg | 12% |
Sodium 418mg | 18% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 3g | 10% |
Total Sugars 1g | |
Protein 13g | 26% |
Vitamin C 1mg | 1% |
Calcium 44mg | 3% |
Iron 1mg | 8% |
Potassium 154mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.