Anything that combines barbecue sauce, chicken, and cheese is going to be a winner, and these BBQ Chicken Tostadas were no exception. Shred some chicken, toss it in your favorite barbecue sauce sauce, pile it on the tostada shells (or corn tortillas crisped up in the oven), cover with cheese, and bake. Then all you have to do is drizzle on some more barbecue sauce before serving. It’s as simple as that. And let me tell you, they will be eaten just as quickly as they were made! Guys, you know I always keep it real with you, and today is no exception. So the group of us collectively known as “food bloggers”, well, we are kind of hypocrites.
You see, we love when you make our recipes, and we love even more when you tell us you made them. We love the most when you tell us how much you loved them. We even love when you tell us what you didn’t like because that helps us fix that recipe and make even better recipes in the future. We don’t even mind when you tell us everything you changed about the recipe and it was amazing, because even though what you thought was amazing was actually nothing even close to the recipe we created, hey, you used it as a starting point and made something you loved. We’re cool with that.
The only thing we don’t love is when you tell us that you used less of this and more of that, swapped this ingredient for that one, left this out, added something else, anddddddd… our recipe was terrible.
Hello, you didn’t make our recipe!! I’m sorry you thought your creation was terrible, but mine is pretty awesome and if you didn’t like yours, well, I bear no responsibility for that.
However, as food bloggers, it’s pretty much impossible for us to look at a recipe from a cookbook or another website or blog and just make it as-is. The creative juices are always flowing, and it’s just somehow beyond us to leave well-enough alone.
Hypocrites. But if we screw up someone else’s recipe, we keep it to ourselves. And if we change it and make a new, awesome recipe, we share it with all of our readers, as well as tell them about our awesome blogger friend who has another awesome recipe that inspired this awesome recipe, and you really need to make both.
BBQ Chicken Tostada Recipe Tips:
- I had baked up some extra chicken breasts a couple days prior, knowing that I was going to make these, but you could easily grab a rotisserie chicken from the store.
- Also Mary suggests cooking a big bunch of boneless, skinless chicken in your slow cooker to use all week.
- You can buy tostada shells, but if you have corn tortillas, you can brush the tortillas lightly with little oil and bake them for three or four minutes on each side. Works perfectly!
- I almost made the recipe as-is from the cookbook. In these photos I made them with mozzarella, as per Mary’s recipe, but I have also made them with sharp cheddar, and they are equally delicious.
- Also, the recipe in the cookbook calls for green onions on top after baking, but I skipped them because my boys don’t like them.
What to serve with BBQ Chicken Tostadas…
- You can always go with a simple salad or some frozen veggies on the side to have dinner ready in no time at all.
- Bacon Barbecue Ranch Salad would pair perfectly with it’s perfect blend of sweet and spice, and a creamy Greek Yogurt Barbecue Ranch Dressing.
- For more cheesy deliciousness, Baked Cauli-Tots are always a good idea.
- Some people have enjoyed topping them with Mango Avocado Salsa.
- The adults can sip on a Skinny Grapefruit Margarita and maybe the kids would enjoy Mango Lava Flow Smoothies.
BBQ Chicken TostadasPrep Time10 minsCook Time8 minsTotal Time18 mins
Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love.Course: Dinner, LunchCuisine: AmericanKeyword: bbq chicken tostadasServings: 4Calories: 693 kcalIngredients
- 8 tostada shells or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy
- 3 cups cooked and shredded chicken
- 1 1/2 cups of your favorite barbecue sauce, divided
- 2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
- 3 green onions, very thinly sliced (optional)
Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets.
Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each).
Bake for 6 to 8 minutes, just until the cheese is melted.
Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired.