BBQ Chicken Tostadas

We love our Taco Tuesdays and tonight is no exception! I’m kind of excited that Cinco de Mayo will fall on a Tuesday (next week!) and I’m already thinking of what kind of tacos I’ll be making. But in the meantime, today would be a good day for tostadas. 

We don’t hear too much about tostadas – tacos seem to get all the love – but tostadas should not be overlooked! The difference is a tostada is a flat tortilla that has been fried or toasted, resulting in a crispy texture. You can purchase tostadas already fried or toasted but I’ve found it’s cheaper and easy to do yourself at home. Besides, you won’t run the risk of breaking any tostadas on the way home as they can be fragile.

As for topping tostadas, anything goes and any of your favorite taco fillings work perfectly for tostadas too. This time, I used up some leftover roast chicken which I made into these Cheddar BBQ Chicken Toastadas…

Corn tortillas

1. Heat the oven to 400 degrees. 

2. Shred up your rotisserie chicken (usually one chicken can feed 4-6 people for this dish). Toss the shredded chicken in the BBQ sauce.

3. Rub olive oil onto the corn tortillas and line on a baking sheet. Place in oven to toast for a few minutes.

4. Pull out the tray of tortillas from the oven and spread some of the BBQ chicken mixture onto each tortilla. Next, top each tortilla with the shredded cheese.

5. Place back into the oven until the cheese is melted and bubbling. Top with green onions and cilantro.

6. Garnish tostadas with your choice of accompaniments such as more cheese, sour cream, tomatoes, slices of avocado, etc.