Savor these BBQ Chicken Tostadas even on busy nights! With only 4 basic ingredients and ready in under 20 minutes, this naturally gluten-free meal is sure to please.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4 servings
Ingredients
- 8 tostada shells (or 8 corn tortillas, brushed with olive oil and baked 3–5 minutes per side until crispy)
- 3 cups cooked and shredded chicken
- 1½ cups barbecue sauce, divided
- 2 cups shredded cheese (mozzarella, cheddar, Monterey Jack, or a blend)
- 3 green onions, thinly sliced (optional)
Instructions
Preheat oven to 350°F. Arrange tostada shells on two rimmed baking sheets. In a mixing bowl, toss shredded chicken with 1 cup of barbecue sauce until fully coated, reserving the remaining ½ cup. Evenly divide the BBQ chicken among the tostadas. Top each with about ¼ cup of shredded cheese. Bake for 6 to 8 minutes, or until the cheese is fully melted. Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Garnish with green onions if desired.
Notes
- Use Rotisserie Chicken: A store-bought rotisserie chicken makes this recipe even faster.
- Make it Spicy: Add sliced jalapeños or a few dashes of hot sauce for extra heat.
- Add Crunch: Top with shredded lettuce, coleslaw, or pickled onions after baking for fresh texture.
- Make-Ahead Tip: Prepare and refrigerate the BBQ chicken mixture up to 2 days ahead for easy assembly.
- Customize the Cheese: Use your favorite blend or whatever cheese you have on hand—smoked gouda, pepper jack, or even queso fresco work great.
Nutrition
Serving: 2 tostadas
Calories: 693 kcal | Carbohydrates: 66g | Protein: 31g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 1730mg | Potassium: 554mg | Fiber: 3g | Sugar: 36g | Vitamin A: 825IU | Vitamin C: 3.7mg | Calcium: 359mg | Iron: 2.3mg
BBQ Chicken Tostadas
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
Description
Savor these BBQ Chicken Tostadas even on busy nights! With only 4 basic ingredients and ready in under 20 minutes, this naturally gluten-free meal is sure to please.
Ingredients
-
8 tostada shells (or 8 corn tortillas, brushed with olive oil and baked 3–5 minutes per side until crispy)
-
3 cups cooked and shredded chicken
-
1½ cups barbecue sauce, divided
-
2 cups shredded cheese (mozzarella, cheddar, Monterey Jack, or a blend)
-
3 green onions, thinly sliced (optional)
Instructions
Preheat oven to 350°F. Arrange tostada shells on two rimmed baking sheets. In a mixing bowl, toss shredded chicken with 1 cup of barbecue sauce until fully coated, reserving the remaining ½ cup. Evenly divide the BBQ chicken among the tostadas. Top each with about ¼ cup of shredded cheese. Bake for 6 to 8 minutes, or until the cheese is fully melted. Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Garnish with green onions if desired.
Notes
-
Use Rotisserie Chicken: A store-bought rotisserie chicken makes this recipe even faster.
-
Make it Spicy: Add sliced jalapeños or a few dashes of hot sauce for extra heat.
-
Add Crunch: Top with shredded lettuce, coleslaw, or pickled onions after baking for fresh texture.
-
Make-Ahead Tip: Prepare and refrigerate the BBQ chicken mixture up to 2 days ahead for easy assembly.
-
Customize the Cheese: Use your favorite blend or whatever cheese you have on hand—smoked gouda, pepper jack, or even queso fresco work great.