Dinner, Kid-Friendly

Cheesy Chicken Crunchadilla

  • Prep 15 mins
  • Total 23 mins
  • Easy
  • Serves 2

TIP: If you can’t find tostadas at your grocery store, use layers of round tortilla chips instead. (Triangular chips could poke holes in the flour tortilla.)


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 flour tortilla (12 inches)
  • 1 cup cooked chicken meat, shredded, divided
  • 1/2 package (4 ounces) prepared cheese product, cut in 1/2-inch cubes, divided
  • 1 Roma tomato, diced, divided
  • 2 scallions, thinly sliced, divided
  • 2 corn tostadas, divided
  • 1/4 cup shredded Mexican cheese blend
  • Step 1

    Lay flour tortilla onto a clean surface. Place 1/2 cup shredded chicken onto center of tortilla. Sprinkle half of the cubed cheese evenly on top of shredded chicken, then sprinkle with half the tomatoes and half the scallions. 

  • Step 2

    Place one tostada on top. Repeat step 1 with layers of remaining chicken, cubed cheese, tomatoes, and scallions. Top with second tostada and shredded cheese. 

  • Step 3

    Gently fold flour tortilla over the layers in a concentric pattern, about 4 folds, until the crunchadilla is securely wrapped. 

  • Step 4

    Using a broken piece of tostada or a torn piece of tortilla, cover the center opening of the crunchadilla so all contents remain secure during cooking. 

  • Step 5

    Gently flip crunchadilla over, seam-side down, and coat the top with cooking spray. 

  • Step 6

    Place crunchadilla in Cook & Crisp Basket. Select AIR CRISP, set temperature to 360°F, and set time to 8 minutes. Select START/STOP to begin. 

  • Step 7

    When cooking is complete, crunchadilla is ready to serve.