Name: BBQ Chicken Tostadas Recipe
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Cuisine: Tex-Mex
Ingredients: 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 barbecue sauce, divided; 2 cups shredded cheese (mozzarella, cheddar, Monterey Jack, or a blend); 3 green onions, very thinly sliced (optional)

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Introduction

BBQ Chicken Tostadas are a quick and flavorful meal that brings together crispy shells, tangy barbecue chicken, and melted cheese. Perfect for a weeknight dinner or casual gathering, these tostadas deliver satisfying layers of taste and texture in just minutes.

Two small flatbreads are placed on a black baking tray set on a white marbled texture. Each flatbread has a thin, crispy light brown crust base. On top, there is a layer of shredded cooked chicken mixed with a reddish-brown sauce. A thick layer of melted white cheese covers the chicken, soft and gooey with some spots bubbling. Dark brown barbecue sauce is drizzled over the cheese in uneven patches, adding glossy richness to the surface. The edges show some cheese melted onto the tray, creating a crispy texture. In the foreground, part of an orange fringed cloth lies beneath the tray. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (mozzarella, cheddar, Monterey Jack, or a blend)
3 green onions, very thinly sliced (optional)

Instructions

Step 1: Preheat your oven to 350°F. Lay out the 8 tostada shells on two rimmed baking sheets.
Step 2: In a mixing bowl, add the cooked and shredded chicken. Pour 1 cup of the barbecue sauce over the chicken and stir to coat completely, setting aside the remaining ½ cup sauce.
Step 3: Divide the barbecue-coated chicken evenly among the tostada shells, then top each with about ¼ cup of shredded cheese.
Step 4: Bake the tostadas for 6 to 8 minutes, or until the cheese is melted and bubbly.
Step 5: Remove from the oven and drizzle with the reserved ½ cup barbecue sauce. Sprinkle with thinly sliced green onions, if desired, before serving.

Tips & Variations

For extra crunch, warm the tostada shells before assembling to prevent sogginess.
Try adding sliced jalapeños or a dollop of sour cream for a spicy or creamy twist.
Use leftover rotisserie chicken to speed up prep time without sacrificing flavor.

Storage

Store leftover toppings and baked tostadas separately in airtight containers in the refrigerator for up to 3 days. Reheat tostada shells in the oven to retain crispiness before adding toppings again, or enjoy toppings warmed gently on the stove or microwave.

How to Serve

The image shows two small pieces of flatbread pizzas on a dark tray, set on a white marbled surface. Each pizza has a base layer of soft, light beige flatbread, topped with a brown cooked meat layer visible through gaps in the cheese. Over the meat, there is a thick layer of melted white cheese, shining and stretching slightly at the edges. Dark brown barbecue sauce is drizzled unevenly over the cheese in splotches, adding a rich contrast. The edges of the flatbread are slightly crisp and browned. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular corn tortillas instead of tostada shells?

Yes! Brush corn tortillas lightly with olive oil and bake them on each side for 3-5 minutes until crispy to make your own tostada shells.

What cheese works best for BBQ chicken tostadas?

Mozzarella, cheddar, Monterey Jack, or a blend of these cheeses all work well. Choose based on your flavor preference and how melty you want the cheese.