BBQ Chicken Tostadas (Printable Version)
Smoky-sweet chicken with cheese melts on crunchy tostadas for a simple meal everyone loves.
# What You'll Need:
→ Tostada Base
01 -
For eight tostadas, grab some corn tortillas or tostada shells. Give them a quick brush of olive oil, pop them in the oven, and bake both sides for about 3 to 5 minutes until they get crunchy.
→ Protein
02 -
Shred up three cups of chicken that’s already cooked.
→ Sauce
03 -
Pour out one and a half cups of barbecue sauce, but keep half a cup to the side for topping later.
→ Cheese
04 -
Use two cups of your favorite shredded cheese—try cheddar, Monterey Jack, mozzarella, or even mix them all.
→ Garnish
05 -
Slice up three green onions real thin if you want to toss them on top.
# Step-by-Step Guide:
01 -
After baking, pull out the trays. Splash the rest of your barbecue sauce over the top and scatter those green onions. Go ahead and start munching while they're still warm.
02 -
Keep the oven at 350°F. Slide the trays holding the assembled tostadas in and bake for around 6 to 8 minutes. You want the cheese nice and gooey.
03 -
Spoon the coated chicken onto each crunchy shell, spreading it right to the edges. Sprinkle a big pinch of cheese over each one.
04 -
Throw your shredded chicken into a bowl and stir in a cup of barbecue sauce. Make sure every bite of chicken gets saucy.
05 -
Set out two rimmed trays. Lay down the baked corn tortillas or shells in a single row. Oven should still be at 350°F for later steps.
# Additional Notes:
01 -
For tostadas with more crunch, skip the packaged kind and just bake fresh corn tortillas with a little olive oil.