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
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8 tostada shells (or 8 corn tortillas, brushed with olive oil and baked 3–5 minutes per side until crispy)
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3 cups cooked and shredded chicken
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1½ cups barbecue sauce, divided
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2 cups shredded cheese (mozzarella, cheddar, Monterey Jack, or a blend)
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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
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Use Rotisserie Chicken: A store-bought rotisserie chicken makes this recipe even faster.
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Make it Spicy: Add sliced jalapeños or a few dashes of hot sauce for extra heat.
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Add Crunch: Top with shredded lettuce, coleslaw, or pickled onions after baking for fresh texture.
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Make-Ahead Tip: Prepare and refrigerate the BBQ chicken mixture up to 2 days ahead for easy assembly.
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Customize the Cheese: Use your favorite blend or whatever cheese you have on hand—smoked gouda, pepper jack, or even queso fresco work great.