Cowboy Chicken Tostada Recipe
A chicken tostada recipe featuring shredded chicken, cheese, and BBQ sauce.
Servings: 10
Calories: 258kcal
Ingredients
- 1 (14 ounce) can of Bush's Chili Pinto Beans
- 2 cups cooked and shredded chicken breasts
- ¾ cup barbecue sauce (plus extra for topping, if desired)
- 1 red onion, halved and cut into ¼" slices
- 1 ½ cup canola oil
- 10 corn tortillas
- 2 cups freshly grated Monterrey Jack cheese
- Diced avocado for serving (if desired)
- Minced cilantro for garnish (if desired)
Instructions
- Preheat the oven to 400° and have ready a sheet pan for baking and sheet pan lined with paper towels.
- Add 2 tablespoons canola oil to large fry pan over medium-high heat. Add the onions and sauté, stirring often, for about 5 minutes, or until completely softened.
- Remove the onions (do not leave any behind in the pan) and add to a medium-sized mixing bowl, along with the shredded chicken and barbecue sauce.
- Transfer the beans to a colander over the sink, strain and rinse well with water, and add to the bowl as well. Stir until everything is coated in sauce. Set aside.
- Add 1 ½ cup canola oil to the large fry pan over medium-high heat and allow to come to temperature. Once the oil has come to temperature (between 350°-375°), add the corn tortillas, no more than two at a time.
- Fry each tortilla for 20-30 seconds on each side, and transfer to the sheet pan lined with paper towels. Continue until all of the tortillas have been fried.
- Transfer the tostadas to the baking sheet to go in the oven, and top each one with a scant ½ cup of the chicken mixture, and top with a generous pinch of cheese. Bake for 10 minutes, baking in batches if necessary, not to overcrowd the sheet pan.
- Drizzle with additional barbecue sauce if you'd like, serve and enjoy!
Nutrition
Calories: 258kcal | Carbohydrates: 21g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 374mg | Potassium: 204mg | Fiber: 2g | Sugar: 7g | Vitamin A: 230IU | Vitamin C: 0.9mg | Calcium: 203mg | Iron: 0.9mg