Ingredients
8 corn tostada shells
3 cups shredded cooked chicken (rotisserie or leftover)
1 cup of your favorite BBQ sauce
1 cup refried black beans, warmed
2 cups shredded purple cabbage
1 large avocado, sliced
1/2 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1/2 cup crumbled cotija cheese
1 lime, cut into wedges
Instructions
Step 1: In a medium mixing bowl, combine the shredded chicken and BBQ sauce. Stir until the chicken is thoroughly coated. If the chicken is cold, microwave for 1-2 minutes until warmed through.
Step 2: Preheat your oven to 350°F (175°C) and place the tostada shells on a baking sheet. Heat them for 2-3 minutes until they are warm and extra crispy.
Step 3: Spread about 2 tablespoons of warm refried black beans onto each tostada shell to act as a base layer.
Step 4: Distribute the BBQ chicken mixture evenly among the 8 tostada shells, placing it directly on top of the beans.
Step 5: Top each of the bbq chicken tostadas with shredded cabbage, diced red onion, and a few slices of avocado.
Step 6: Garnish with crumbled cotija cheese and fresh cilantro. Serve immediately with lime wedges on the side for squeezing.
Notes
For extra spice, add pickled jalapeños or a drizzle of chipotle mayo to your bbq chicken tostadas.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Dinner Dishes
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 2 Tostadas
- Calories: 445 kcal
- Sugar: 12g
- Sodium: 820mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 75mg
Keywords: bbq chicken tostadas, quick dinner, rotisserie chicken recipes, mexican fusion, tostada recipe
