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.

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.

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

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.

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

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