The Perfect
Pairing

This Asian-fusion-inspired tostada tower with Sprite-marinated tuna is an impressive dish that’s easy to make, fun to assemble and irresistible to the taste buds.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes (+ 20 minutes marinating time)
• Makes: 1

Ingredients

• 1 can (12 oz) Sprite®, divided
• 3 Charras® Tostadas Original
• 2 tsp soy sauce
• 1 tsp lime juice
• 1 tsp sriracha hot sauce
• 1 sushi-grade tuna steak, about 5 oz and 1 inch thick
• 1/4 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp canola oil
• 2 tbsp chipotle mayonnaise
• 1/2 avocado, peeled and sliced
• 2 tbsp diced red onion
• 1 tsp toasted sesame seeds
• 1 tbsp sliced green onion

Instructions

1. In medium bowl, whisk together 1/4 cup Sprite, soy sauce, lime juice and sriracha. Stir in tuna. Let marinate at room temperature for at least 20 minutes and up to 40 minutes.
2. Remove steak from marinade and shake off excess marinade; discard marinade. Pat dry with paper towel and season with chili powder, garlic powder, salt and pepper.
3. Heat large heavy-bottomed skillet over high heat until hot. Pour in oil. Cook tuna steak for 30 to 60 seconds per side or until seared on the outside but rare in the center. (Alternatively, cook to preferred doneness.) Let rest for 5 minutes. Cut into 1/2-inch cubes.
4. Meanwhile, transfer chipotle mayo to small piping bag, snipping 1/8-inch off tip.
5. Top each tostada with an even layer of tuna, avocado, red onion and a drizzle of chipotle mayo.
6. Stack the tostadas to create a tower. Garnish with sesame seeds and green onion. Pair tostada tower with remaining Sprite.

Tip: Alternatively, substitute sesame seeds with furikake spice. For a dramatic presentation, garnish with crispy tortilla strips.

This festive chicken dinner board makes a great meal but it’s also fun for casual dinner parties or when you’re having the gang over for festivities.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Serves: 3

Ingredients

Chicken:

• 1/2 cup Sprite®
• 2 tbsp canola oil
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 can (10 oz) diced tomatoes with green chilies
• 2 tbsp chopped canned chipotle peppers in adobo sauce
• 1/2 tsp salt
• 1 lb boneless skinless chicken breasts

Tostada Board:

• 3 cans (12 oz) Sprite®
• 9 Charras® Tostadas Original
• 2 Hatch chile peppers, grilled until charred and sliced
• 3/4 cup pico de gallo
• 3/4 cup guacamole
• 3/4 cup warmed refried beans
• 3/4 cup shredded Cheddar cheese
• 1/3 cup sour cream
• 1/3 cup pickled red onion
• 1/3 cup pitted black olives
• 3 tbsp sliced pickled jalapeño pepper

Instructions

1. Chicken: In large skillet set over medium heat, heat oil. Cook garlic and cumin for 1 minute or until fragrant. Pour in Sprite, diced tomatoes with green chilies, chipotle and salt; bring to a boil.
2. Add chicken to skillet and turn to coat. Reduce heat to medium-low. Cover and cook for 15 to 20 minutes or until chicken is very tender. Remove from sauce; using 2 forks, shred chicken. Return chicken to sauce and keep warm.
3. Tostada Board: Serve chicken on serving board or platter with tostadas. Arrange grilled Hatch peppers, pico de gallo, guacamole, refried beans, Cheddar cheese, sour cream, pickled red onion, olives and jalapeños on board as desired. Pair with Sprite.

Tips: If desired, arrange a bed of shredded lettuce on board and add other fresh ingredients, such as radish slices, lime wedges, halved grape tomatoes, diced cucumber and/or fresh cilantro.

Substitute shredded Cheddar with crumbled feta cheese, queso fresco or cotija cheese if preferred.

Substitute Hatch chiles with 1 poblano chile pepper if desired.

With a homemade chili verde, these tasty, tender-chicken tostadas with all the classic toppings are both fresh and flavorful.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Serves: 2 (3 tostadas per serving)

Ingredients

• 2 cans (each 12 oz) Sprite®, divided
• 6 Charras® Tostadas Original
• 4 tomatillos
• 2 Hatch chile peppers
• 1/2 small onion
• 2 cloves garlic
• 1 tbsp lime juice
• 1/2 cup packed fresh cilantro leaves, divided
• 1 tsp salt, divided
• 2 boneless skinless chicken breasts (each about 6 oz)
• 2 tbsp canola oil
• 1 cup warmed refried beans
• 2 cups shredded cabbage
• 1/2 cup crumbled queso fresco
• Hot sauce, for serving
• Lime wedges, for serving

Instructions

1. Preheat broiler.
2. Arrange tomatillos, Hatch chiles, onion and garlic cloves on foil-lined baking sheet.
3. Broil, flipping halfway through, for 10 to 12 minutes or until charred in spots.
4. Transfer broiled vegetables, 2 tbsp Sprite, lime juice, 1/4 cup packed fresh cilantro leaves and 1/2 tsp salt to blender. Blend until puréed. Reserve 1/2 cup salsa verde for serving with tostadas in Step 7.
5. Season chicken with remaining 1/2 tsp salt.
6. In large skillet set over medium-high heat, heat oil. Cook chicken for 2 to 3 minutes on each side or until starting to brown. Pour remaining salsa verde over chicken; bring to a boil. Reduce heat to medium-low. Cover and cook for 15 to 20 minutes or until chicken is very tender and instant-read thermometer registers 165°F when inserted into thickest part of chicken. Remove from sauce; using 2 forks, shred chicken. Return to sauce and keep warm.
7. To serve, spread refried beans over tostadas. Top with cabbage and shredded chicken. Garnish each with queso fresco and remaining cilantro leaves. Serve tostadas with reserved salsa verde, hot sauce and lime wedges. Pair with Sprite®.

Tips: Substitute chicken breasts with chicken thighs if preferred.

Smoky, spicy and a little bit sweet, Hatch chile peppers are from the Hatch Valley region of New Mexico. They can be either green (fresh, harvested early) or red (ripened on the vine). You can find them at Latin American grocers and most well-stocked supermarkets.

This double-decker smash burger tostada is a fun variation on taco burgers. Enjoy this epic version with fries and a Sprite.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Makes: 1

Ingredients

• 1 can (12 oz) Sprite®
• 3 Charras® Tostadas Original
• 4 oz extra-lean ground beef
• 1 tsp Worcestershire sauce
• 1 tsp taco seasoning
• 2 tsp canola oil
• 1/4 cup shredded Cheddar cheese
• 1/2 cup shredded lettuce
• 2 tbsp diced red onion
• 2 tbsp chipotle mayonnaise

Instructions

1. In small bowl, season beef with Worcestershire sauce and taco seasoning. Divide mixture in half and roll each into a ball.
2. Heat large cast-iron pan or skillet over medium-high heat. Drizzle with oil. Transfer burger balls to skillet and, using heatproof spatula, smash each into a 1/8-inch-thick patty about 4 inches wide.
3. Cook for 5 to 6 minutes, flipping halfway through, until cooked through, no longer pink inside and instant-read thermometer registers 160°F when inserted into center of burger. Sprinkle patties with cheese and cook for 1 minute or until cheese starts to melt.
4. Top 1 tostada with 1 smash burger, half the lettuce, half the onion and half the chipotle mayonnaise. Repeat layers once. Cap with remaining tostada. Pair burger tostada with Sprite® and a side salad or fries, if desired.

Tip: Serve as desired with your favorite toppings and condiments.

Refreshing, light and versatile, these kicky, citrusy ceviche tostadas can be served as lunch, dinner, an appetizer or a snack.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes (+ 40 minutes marinating time)
• Serves: 1

Ingredients

• 1 can (12 oz) Sprite®, divided
• 3 Charras® Tostadas Original
• 4 oz peeled, deveined and tails removed high-quality shrimp, chopped (31–40 count)
• 1/4 cup diced red bell pepper
• 2 tbsp diced red onion
• 1/2 cup lime juice
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 cup diced cucumber
• 2 tsp diced fresh jalapeño pepper
• 1 tbsp finely chopped fresh cilantro
• 1/2 small avocado, peeled and sliced
• 2 tbsp chipotle mayonnaise

Instructions

1. In medium nonreactive bowl, toss together shrimp, red pepper, onion, lime juice, 1/4 cup Sprite, salt and cumin. Cover and refrigerate for 40 to 50 minutes or until shrimp are opaque and slightly firm.
2. Using slotted spoon, scoop out shrimp ceviche and transfer to bowl (discard marinade). Stir in cucumber, jalapeño and cilantro.
3. Spoon ceviche evenly over tostadas. Top with avocado and drizzle with chipotle mayonnaise. Serve with remaining Sprite®.

Tip: Substitute cucumber with mango for a fruity variation.

This towering 7-layer tostada ‘dip’ is a fun and satisfying snack for serving a crowd.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Serves: 3

Ingredients

• 3 cans (each 12 oz) Sprite®
• 7 Charras® Tostadas Original
• 1/2 cup spreadable cream cheese
• 1 tsp taco seasoning
• 1/2 cup warmed refried beans
• 1/2 guacamole
• 1/2 cup shredded Cheddar cheese
• 1/2 cup salsa
• 1/2 cup sour cream
• 1 tsp hot sauce
• 1/2 cup shredded lettuce
• 2 tbsp sliced black olives
• 2 tbsp finely chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. In small bowl, stir together cream cheese and taco seasoning; spread over 1 tostada. Transfer to serving platter.
2. Spread refried beans evenly over 1 tostada and stack onto first layer.
3. Spread guacamole over 1 tostada and stack onto second layer. Cap with 1 tostada. Sprinkle with Cheddar.
4. Spread salsa on 1 tostada and stack onto cheese layer.
5. In another small bowl, stir together sour cream with hot sauce; spread over 1 tostada. Stack onto salsa layer. Cap with 1 tostada.
6. Sprinkle with lettuce, olives and cilantro.
7. Pair tostada dip tower with Sprite® and serve with lime wedges.

Tip: Add shredded rotisserie chicken or sautéed ground beef to the shredded Cheddar layer if desired.

Loaded with a savory meat-and-refried-bean filling, this impressive Tex-Mex lasagna is easy to prepare and assemble.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Serves: 2

Ingredients

• 2 cans (each 12 oz) Sprite®
• 6 Charras® Tostadas Original
• 1 tbsp canola oil
• 8 oz lean ground beef
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 small jalapeño pepper, seeded and diced
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 1/2 cup canned diced tomatoes (with juice)
• 1/2 cup red enchilada sauce
• 1/2 cup canned refried beans
• 1/4 cup finely chopped fresh cilantro, divided
• 2 tbsp sliced black olives, divided
• 1 cup shredded Mexican cheese blend
• Mexican crema, for serving
• Lime wedges, for serving

Instructions

1. Preheat oven to 375°F. Grease 9-inch pie pan or round baking dish.
2. In skillet set over medium-high heat, heat oil. Cook ground beef, salt and pepper for 5 to 8 minutes or until starting to brown. Add jalapeño, onion and red pepper. Cook for 2 to 3 minutes or until starting to soften.
3. Stir in tomatoes and enchilada sauce; bring to a boil. Stir in refried beans. Cover and cook for 8 to 10 minutes or until sauce is thickened and flavors are married. Stir in half the olives and half the cilantro.
4. Transfer 1 tostada to prepared pan. Top with 1/3 cup meat sauce and 2 tbsp cheese. Repeat layering tostada, sauce and cheese 4 more times. Cap with the remaining tostada, and top with remaining meat sauce, remaining cheese and remaining olives.
5. Bake for 20 to 25 minutes or until golden brown and bubbling. Let stand for 5 minutes before serving. Garnish with crema and remaining cilantro. Serve with lime wedges. Pair with Sprite®.

Tip: Substitute Mexican cheese blend with Monterey Jack, Cheddar or mozzarella cheese.

White-fleshed fish is fried in a light batter accented with Sprite in these irresistible crispy fish tostadas. Drizzle with chipotle crèma for a spicy finish.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Serves: 2 (3 tostadas per serving)

Ingredients

• 2 cans (each 12 oz) Sprite® (cold), divided
• 6 Charras® Tostadas Original
• 1/4 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp ground cumin
• Canola oil, for frying
• 10 oz white-fleshed fish, cut into 2-inch chunks
• 1/4 cup sour cream
• 1 tbsp chopped canned chipotle peppers with adobo sauce
• 1 cup shredded cabbage
• 1/2 cup guacamole
• 1/2 cup diced tomatoes
• Lime wedges, for serving

Instructions

1. In medium bowl, whisk together flour, baking powder, salt, garlic powder and cumin. Whisk in 1/2 cup cold Sprite just until combined.
2. Pour enough oil into high-sided skillet to reach 2 inches up sides of pan. Heat over medium heat until shimmering or instant-read thermometer registers 350°F.
3. In 2 batches to avoid overcrowding, using tongs, dip fish in Sprite batter, letting excess drip back into bowl. Transfer to hot oil. Fry, turning occasionally, for 4 to 6 minutes or until fish is golden brown all over. Drain on paper towel–lined plate.
4. In small bowl, stir together sour cream and chipotle until blended.
5. To serve, top each tostada with cabbage. Top with crispy fish. Garnish with guacamole, adobo sour cream and tomatoes. Serve with lime wedges and pair with remaining Sprite®.

Tip: Cod, haddock, tilapia or halibut are all good options to use in this recipe.

This take on barbacoa is prepared in a slow cooker for easy hands-free cooking. Adding Sprite to the braising liquid gives the broth a sweet and tangy accent that pairs nicely with the grilled chiles and crispy tostadas.

• Prep Time: 40 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 40 minutes
• Serves: 3 (3 tostadas per serving)

Ingredients

• 3 cans (each 12 oz) Sprite®, divided
• 9 Charras® Tostadas Original
• 2 chopped canned chipotle peppers with adobo sauce
• 1/2 cup beef broth
• 1/4 cup tomato paste
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon
• 1 lb stewing beef
• 6 Hatch chile peppers, grilled and sliced
• 1/3 cup diced onion
• 1/3 cup crumbled queso fresco
• 1/4 cup finely chopped fresh cilantro
• 3/4 cup salsa
• 3/4 cup guacamole
• Lime wedges, for serving

Instructions

1. In slow cooker, combine chipotle peppers, 1/2 cup Sprite, broth, tomato paste, cumin, garlic powder, onion powder, oregano, salt, pepper and cinnamon. Stir in beef.
2. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until beef is very tender.
3. To serve, top each tostada with sliced chiles and beef barbacoa. Garnish with onion, queso fresco and cilantro. Serve with salsa, guacamole and lime wedges. Pair with remaining Sprite®.

Tips: To grill Hatch chile peppers, preheat grill to medium-high heat; grease grate well. Grill for 4 to 6 minutes or until charred and tender on both sides. (Alternatively, preheat broiler, and arrange chiles on foil-lined baking sheet; broil for 8 to 10 minutes or until tender and starting to char in spots.) Let cool slightly and slice.

Smoky, spicy and a little bit sweet, Hatch chile peppers are from the Hatch Valley region of New Mexico. They can be either green (fresh, harvested early) or red (ripened on the vine). You can find them at Latin American grocers and most well-stocked supermarkets.

Substitute Hatch chiles with 2 poblano chile peppers if preferred.

Prepared with jarred mole sauce for ease of assembly, these rich chicken tostadas are bursting with lots of yummy flavors, balanced by citrusy slaw and a range of toppings that are sure to please.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Serves: 2

Ingredients

Tostadas:

• 2 cans (each 12 oz) Sprite®; divided
• 6 Charras® Tostadas Original
• 1 tbsp canola oil
• 8 oz boneless skinless chicken thighs, cubed
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tomato, diced
• 1/2 cup prepared mole sauce
• 2 tsp unsweetened cocoa powder
• 3/4 cup canned black beans, drained and rinsed

Slaw:

• 2 cups bagged coleslaw mix
• 1/4 cup chipotle mayonnaise
• 2 tbsp lime juice

Assembly:

• 1/3 cup pico de galo
• 1/2 avocado, peeled and sliced
• 1/4 cup crumbled queso fresco
• 1 cup shredded lettuce
• 1/4 cup sour cream
• 2 tbsp sliced olives
• 2 tbsp finely chopped fresh cilantro

Instructions

1. Tostadas: In skillet set over medium heat, heat oil. Cook chicken, salt and pepper for 3 to 5 minutes or until starting to brown. Stir in onion, red pepper and garlic. Cook for 1 to 2 minutes or until starting to soften.
2. Stir in broth and 1/4 cup Sprite; bring to a boil. Stir in tomato, mole sauce and cocoa powder; bring to a boil. Stir in black beans. Cover and reduce to medium-low. Cook for 10 to 15 minutes or until chicken is tender and flavors are married.
3. Slaw: In medium bowl, toss coleslaw mix with chipotle mayo and lime juice until coated.
4. Assembly: To serve, arrange 3 tostadas on work surface. Divide slaw among tostadas. Top with pico de gallo, avocado, cheese and lettuce. Cap each with another tostada. Top with chicken mole. Drizzle with sour cream. Garnish with olives and cilantro. Pair with remaining Sprite®.

Tip: Alternatively, substitute pico de gallo with tomatillo salsa if preferred.

With grilled steak and shrimp, this satisfying surf-and-turf tostada — complete with avo, jalapeño, onion and pico de gallo garnishes — makes a perfect dinner for two any night of the week.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes (+ 15 minutes marinating time)
• Serves: 2

Ingredients

• 2 cans (each 12 oz) Sprite®, divided
• 6 Charras® Tostadas Original
• 2 tbsp canola oil
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 2 tsp hot sauce
• 8 oz striploin steak
• 6 peeled, deveined and tails-removed shrimp (13–15 count)
• 1 tbsp steak spice
• 2 cups shredded lettuce
• 1/2 cup pico de gallo
• 1/2 avocado, peeled and diced
• 2 tbsp diced red onion
• 1/2 jalapeño pepper, thinly sliced
• 1/4 cup chipotle mayonnaise

Instructions

1. In medium bowl, stir together 1/2 cup Sprite, oil, Worcestershire sauce, garlic and hot sauce. Transfer half the marinade to another medium bowl. Transfer steak to 1 bowl, and shrimp to the other. Turn to coat. Let marinate at room temperature for 15 to 20 minutes.
2. Preheat grill to medium-high heat; grease grates well.
3. Remove steak and shrimp from marinades, shake off any excess (discard marinade) and season with steak spice.
4. Grill steak for 8 to 10 minutes for medium-rare. Grill shrimp for 4 to 6 minutes or until they turn pink and are grill-marked and cooked through. Let steak rest for 10 minutes before slicing into ½-inch cubes. Roughly chop shrimp into ½-inch pieces.
5. Top each tostada with an even layer of steak, shrimp, lettuce, pico de gallo, avocado, onion, jalapeño and chipotle mayonnaise.
6. Stack 3 tostadas together, creating 2 towers. Pair tostadas with remaining Sprite.

Tip: Substitute strip loin steak with sirloin, skirt or flank steak.

This sweet and tangy chili chicken, arranged over a bed of shredded kale and with a smattering of classic garnishes, makes for a tasty and feel-good tostada that’s perfect for lunch or dinner.

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Serves: 2 (3 tostadas each)

Ingredients

• 2 cans (each 12 oz) Sprite®, divided
• 6 Charras® Tostadas Original
• 8 oz boneless skinless chicken thighs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp canola oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• 1 cup canned diced tomatoes (with juice)
• 2 tbsp canned chopped green chiles
• 2 cups shredded kale
• 1/2 avocado, peeled and sliced
• 1/4 cup pickled red onion
• 1/4 cup crumbled cotija cheese
• 2 tbsp finely chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. Season chicken with salt and pepper.
2. In skillet set over medium heat, heat oil. Cook chicken for 4 to 6 minutes or until starting to brown on both sides. Transfer to plate.
3. Add onion, garlic, chili powder, cumin and thyme to skillet. Cook for 1 to 2 minutes or until onion is starting to soften. Stir in diced tomatoes, canned chiles and 1/2 cup Sprite; bring to a boil. Reduce heat to medium-low. Return chicken to skillet. Cover and cook for 10 to 12 minutes or until chicken is very tender. Remove from sauce; using 2 forks, shred chicken. Return to sauce and keep warm.
4. To serve, top each tostada with shredded kale and chili chicken. Garnish with avocado, pickled red onion, cotija and cilantro. Serve tostadas with lime wedges. Pair with remaining Sprite®.

Tip: For quick pickled red onion, tossed 1 cup sliced red onion with 1/3 cup apple cider vinegar, 2 tbsp Sprite and 1/2 tsp each salt and pepper. Let stand for 15 minutes or until softened and lightly pickled.