The Best BBQ Chicken Tostadas

Hi, me again, trying to write out a recipe when you don’t follow recipes is rough 🙂 Bear with me once again while I get the hang of these food posts! I got the inspiration for this recipe from Pinterest, but have given it my own twist. This is a relatively easy dinner for the work week that Kevin requests very frequently. This recipe typically yields enough servings for 2-3 people. (When Kevin works 12 hour days outside, it’s definitely only for two people. HA.) All the ingredients together cost $12.74 (without BBQ sauce included because this is something I almost always have on hand).

Ingredients:

1 Small Red Onion
1 Red Bell Pepper
2 Large Chicken Breasts
3/4 Cup of BBQ Sauce
12 Street Taco Tortilla Shells
Monterey Jack Shredded Cheese

1. Again, I am going to urge you to get all of your ingredients, chopped, shredded, or placed out and ready to go… “mise en place.” To begin, I place the two chicken breasts (if you have smaller chicken breasts, I suggest using 3) on a baking sheet that has been sprayed with Pam. I then season the chicken with salt and pepper and put them into the oven at 400 degrees for about 30 minutes or until the internal temperature reaches 165 degrees.

2. While the chicken bakes in the oven, I will begin to chop the red onion and red pepper. You will want to cut the onion into long, thin strips. To do this, cut the onion in half from top to bottom (the bottom being where the “hairs” are). Now, cut the bottom parts off of each half and discard them. Cut the onion along the ridges to give even slices. (3rd picture below). The red pepper should also be chopped into thin slices. Slice each edge of the pepper and then slice each of those into thin strips.

3. Now that all of the vegetables have been chopped, the chicken is ready to come out of the oven and be shredded. If you have a hand held mixer, I would definitely use that in this step. Because I don’t have one of those, but I have a Kevin, he helps me shred the chicken with two forks. Judy likes to help too 🙂

4. Once the chicken has been shredded finely, you can add 3/4 cup of Barbecue Sauce. Any brand will do, my favorite brand is Sweet Baby Rays. If you desire a more “wet” or “dry” chicken- dress accordingly.

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5. Next, place the 12 tortilla shells onto two greased cookie sheets- 6 will fit perfectly on each sheet. On each tortilla place about 1/4 cup of barbecue chicken.

6. After each tortilla shell has the chicken added, you can add the vegetables and cheese. I typically put 3-6 pieces of each veggie on top of each tortilla, but if you prefer more or less, top accordingly. For cheese, I like to use Monterey Jack cheese, but I’ve used plain Cheddar and Colby Jack as well. Just a pinch of cheese atop each tortilla is plenty.

7. Once you have added all of your toppings you can pop your tostadas into the oven at 375 degrees for about 18-20 minutes. You don’t want the shell to get too golden. The perfect tostada will have a slight crunch, but still be a bit chewy.

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Voila! You have made yourself some delicious barbecue tostadas. It takes longer to prep this meal than to actually bake it, so if you are short on time, you might consider chopping all of your veggies and cooking your chicken a day or two prior. This will cut time down to less than 30 minutes. If you make this recipe, share it with me 🙂 I’d love to see your recreation of it!