Ingredients
Tostada Shells
- 8 tostada shells (or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy)
BBQ Chicken
- 3 cups cooked and shredded chicken
- 1 1/2 cups of your favorite barbecue sauce, divided
Toppings
- 2 cups shredded cheese (mozzarella, cheddar, Monterey Jack, or a blend)
- 3 green onions, very thinly sliced (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Arrange the 8 tostada shells on two rimmed baking sheets to prepare them for toppings and baking.
- Prepare the Chicken: In a mixing bowl, combine 3 cups of cooked and shredded chicken with 1 cup of barbecue sauce, stirring until the chicken is fully coated. Set aside the remaining ½ cup barbecue sauce for later use.
- Assemble the Tostadas: Evenly distribute the barbecue-coated chicken over the tostada shells. Then, sprinkle 2 cups of shredded cheese evenly, placing about ¼ cup on each tostada shell.
- Bake to Melt Cheese: Place the baking sheets in the preheated oven and bake for 6 to 8 minutes, or until the cheese is melted and bubbly.
- Final Touches: Remove the tostadas from the oven and drizzle the reserved ½ cup barbecue sauce over the top. Garnish with thinly sliced green onions if using, then serve immediately.
Notes
- For homemade tostada shells, lightly brush corn tortillas with olive oil and bake at 350°F for 3-5 minutes per side until crispy.
- Feel free to use any barbecue sauce flavor you prefer, such as smoky, spicy, or sweet.
- The cheese choice can be customized; mozzarella, cheddar, Monterey Jack, or a cheese blend all work well.
- For added freshness and crunch, consider adding toppings like diced avocado or a dollop of sour cream.
- Leftover BBQ chicken can also be used to make sandwiches or salads.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
