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Barbecue Chicken Tostada Recipe


Barbecue Chicken Tostada Recipe

Get a rotisserie chicken from the store, go through extras, or even make another clump in your sluggish cooker to make this simple supper formula the family will cherish. With your cherished grill sauce and cheddar, what's not to adore?!


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)


  1. Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets.
  2. Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
  3. Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each).
  4. Bake for 6 to 8 minutes, just until the cheese is melted.
  5. Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired.

Recipes adapted from This Site 

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