Stella Artois Tostada Bowls

Stella Star Ingredient: Pickled Red Onions. Getting your greens doesn’t mean missing out on flavor. This fresh tostada bowl is perfect for summer, and the addition of the Stella Star Ingredient, pickled red onions, takes the whole bowl to the next level! Sponsored by Stella Artois.


  • Chicken:
  • 4 boneless, skinless chicken breast cutlets
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • Pickled red onions:
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 small red onion, thinly sliced into rounds
  • Tostada bowl:
  • 4 10-inch flour tortillas
  • Vegetable oil spray
  • Salad:
  • 1 heart of romaine, thinly sliced
  • 1 cup cilantro leaves, plus extra for garnish
  • 1 (14.5-ounce) black beans, drained and rinsed
  • 1 cup pico de gallo
  • 1 1/4 cups shredded Mexican cheese blend
  • For topping:
  • Guacamole
  • Sour cream
  • Jalapeños
  • Cilantro


  1. For the chicken: Pat chicken dry, and generously sprinkle both sides of the breasts with the salt and spices. Heat the oil in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle (or to an internal temperature of 165 degrees F), about 4 minutes per side. Rest 5 minutes then dice into bite-sized chunks.
  2. For the pickled red onions: Add vinegar, water, salt and sugar to a small saucepan and bring to a boil. Add the onions and stir to coat. Simmer for 1 minute and turn off heat. Let onions cool then transfer to a glass jar with lid for storing.
  3. To make the tostada bowl: Heat oven to 425 degrees. Arrange 4 (6-inch) cake pans on two sheet trays. Add the tortillas to the cake pan and create a bowl shape. Bake until crisp, 8 to 10 minutes.
  4. To assemble: Remove tostada bowls from cake pan, fill with romaine, cilantro, beans, chicken, pico, cheese, guacamole, sour cream, jalapeños and red onions. Enjoy!