Name: BBQ Chicken Tostadas: A Delicious & Easy Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 tostadas
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 cup BBQ sauce (your favorite brand!); 1/2 cup chicken broth; 1 tbsp apple cider vinegar; 1 tsp smoked paprika; 1/2 tsp chili powder; Salt and pepper to taste; 12 corn tortillas; 2 tbsp olive oil (for brushing); Salt to taste; 1 can (15 oz) black beans, rinsed and drained; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1/2 cup red onion, thinly sliced; 1 avocado, diced; 1/4 cup chopped cilantro; Sour cream or Greek yogurt (optional); Hot sauce (optional); Lime wedges (for serving)

BBQ Chicken Tostadas: the ultimate weeknight dinner solution that’s bursting with flavor and requires minimal effort! Are you tired of the same old chicken recipes? Do you crave something that’s both satisfying and fun to eat? Then look no further! These aren't your average tostadas; they're a fiesta of smoky, sweet, and savory goodness piled high on a crispy tortilla.

While the exact origins of the tostada are debated, its roots are firmly planted in Mexican culinary history, evolving from the simple practice of using leftover tortillas. Our version takes a decidedly American twist, marrying the beloved flavors of barbecue with the traditional tostada format. Think of it as a delicious fusion, a culinary handshake between two cultures!

People adore BBQ Chicken Tostadas for so many reasons. The combination of crunchy tostada, tender BBQ chicken, creamy toppings, and fresh veggies creates a symphony of textures and tastes that's simply irresistible. They're incredibly versatile, easily customizable to your liking, and perfect for using up leftover grilled or rotisserie chicken. Plus, they're quick to assemble, making them a lifesaver on busy evenings. Get ready to experience a flavor explosion that will have everyone asking for seconds!

Ingredients:

For the BBQ Chicken:

2 lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1 cup BBQ sauce (your favorite brand!)
1/2 cup chicken broth
1 tbsp apple cider vinegar
1 tsp smoked paprika
1/2 tsp chili powder
Salt and pepper to taste

For the Tostadas:

12 corn tortillas
2 tbsp olive oil (for brushing)
Salt to taste

Toppings:

1 can (15 oz) black beans, rinsed and drained
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup red onion, thinly sliced
1 avocado, diced
1/4 cup chopped cilantro
Sour cream or Greek yogurt (optional)
Hot sauce (optional)
Lime wedges (for serving)

Preparing the BBQ Chicken:

First, let's get the chicken ready. Pat the chicken breasts dry with paper towels. This helps them brown nicely. Season them generously with salt and pepper. Don't be shy!
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken breasts. Sear them for about 3-4 minutes per side, until they are nicely browned. You don't need to cook them all the way through at this point, just get a good sear on them.
Remove the chicken from the skillet and set aside. Now, add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Pour in the BBQ sauce, chicken broth, apple cider vinegar, smoked paprika, and chili powder. Stir everything together well to combine.
Return the chicken breasts to the skillet, nestling them into the sauce. Bring the sauce to a simmer, then reduce the heat to low, cover the skillet, and let the chicken simmer for about 20-25 minutes, or until it is cooked through and easily shreds with a fork. The internal temperature should reach 165°F (74°C).
Remove the chicken from the skillet and place it on a cutting board. Use two forks to shred the chicken.
Return the shredded chicken to the skillet with the BBQ sauce. Stir to coat the chicken evenly in the sauce. Let it simmer for another 5-10 minutes, allowing the sauce to thicken slightly and the flavors to meld together. This step is crucial for that amazing BBQ flavor!
Taste the BBQ chicken and adjust the seasoning as needed. You might want to add a little more salt, pepper, or even a dash of hot sauce for extra kick.

Making the Tostada Shells:

Preheat your oven to 375°F (190°C).
Brush both sides of each corn tortilla with olive oil. This will help them crisp up nicely in the oven.
Sprinkle both sides of the tortillas with salt.
Arrange the tortillas in a single layer on baking sheets. Make sure they aren't overlapping, or they won't crisp up properly. You might need to use two baking sheets.
Bake for 10-12 minutes, or until the tortillas are golden brown and crispy. Keep a close eye on them, as they can burn easily.
Remove the tostada shells from the oven and let them cool slightly before assembling. They will crisp up even more as they cool.

Assembling the BBQ Chicken Tostadas:

Now for the fun part! Grab a tostada shell and spread a layer of black beans on top. This helps to hold everything together and adds a delicious creamy texture.
Top the black beans with a generous amount of the shredded BBQ chicken. Don't be shy!
Sprinkle a mixture of shredded cheddar and Monterey Jack cheese over the chicken. The more cheese, the better, right?
Add your favorite toppings! I like to add thinly sliced red onion, diced avocado, and chopped cilantro.
Drizzle with sour cream or Greek yogurt, if desired. This adds a cool and tangy element to the tostadas.
Add a dash of hot sauce for extra heat, if you like.
Serve immediately with lime wedges for squeezing over the top. The lime juice brightens up all the flavors and adds a zesty finish.

Tips and Variations:

Spice it up: Add a pinch of cayenne pepper to the BBQ sauce for a spicier kick.
Add some veggies: Top the tostadas with grilled corn, bell peppers, or zucchini for extra nutrients and flavor.
Make it vegetarian: Substitute the chicken with shredded jackfruit or black beans for a vegetarian option.
Use different cheeses: Experiment with different cheeses like pepper jack, cotija, or queso fresco.
Grill the tortillas: For a smoky flavor, grill the tortillas instead of baking them.
Make it ahead: The BBQ chicken can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it before assembling the tostadas.
Customize your toppings: Feel free to add any toppings you like, such as pickled onions, jalapeños, or pico de gallo.

Serving Suggestions:

These BBQ Chicken Tostadas are perfect for a quick and easy weeknight meal, a casual get-together, or a fun game day snack. Serve them with a side of Mexican rice, a simple salad, or some chips and salsa for a complete meal.

Storage Instructions:

If you have any leftover BBQ chicken, store it in an airtight container in the refrigerator for up to 3 days. The tostada shells are best served immediately, as they can become soggy over time. If you have leftover tostada shells, store them in an airtight container at room temperature.

Nutritional Information (approximate, per tostada):

Calories: 450-550

Protein: 30-40g

Fat: 20-30g

Carbohydrates: 40-50g

Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.

Conclusion:

So there you have it! These BBQ Chicken Tostadas are truly a must-try recipe, and I'm confident they'll become a weeknight staple in your household, just like they have in mine. The combination of crispy tostadas, juicy BBQ chicken, creamy toppings, and that little kick of spice is simply irresistible. It’s a symphony of flavors and textures that will leave you wanting more. But why are these tostadas so special? It's the ease of preparation, the customizable nature, and the sheer deliciousness that sets them apart. Forget slaving away in the kitchen for hours. This recipe comes together in a snap, especially if you use pre-cooked chicken or leftover BBQ chicken. Plus, it's a fantastic way to use up any odds and ends you have in your fridge – a little bit of corn, some leftover black beans, a stray avocado – all find a happy home on these tostadas. And speaking of customization, the possibilities are endless! Feel free to experiment with different toppings to create your perfect tostada masterpiece. For a spicier kick, add a drizzle of hot sauce or a sprinkle of red pepper flakes. If you're feeling adventurous, try using a different type of cheese, like Monterey Jack or pepper jack. Serving Suggestions and Variations: * For a lighter meal, serve these tostadas with a side salad. A simple green salad with a vinaigrette dressing is the perfect complement. * Hosting a party? These tostadas are a crowd-pleaser! Set up a tostada bar with all the toppings and let your guests create their own personalized creations. * Vegetarian option: Substitute the chicken with black beans or grilled vegetables for a delicious and satisfying vegetarian tostada. * Want to add some sweetness? Try adding grilled pineapple or mango salsa. * For a creamier texture, add a dollop of sour cream or Greek yogurt. I truly believe that this BBQ Chicken Tostadas recipe is a winner. It's quick, easy, delicious, and endlessly customizable. It's the perfect meal for busy weeknights, casual gatherings, or anytime you're craving a flavorful and satisfying dish. But don't just take my word for it! I encourage you to try this recipe for yourself. Gather your ingredients, fire up the grill (or oven), and get ready to create some culinary magic. I promise you won't be disappointed. Once you've tried it, I'd love to hear about your experience. Did you make any modifications? What were your favorite toppings? Share your photos and stories in the comments below! I'm always eager to learn from my readers and see how you've made this recipe your own. Happy cooking, and enjoy your delicious BBQ Chicken Tostadas! I can't wait to hear what you think!