Sweet Smoky BBQ Chicken Tostadas (Printable Version)

Crispy tostadas loaded with sweet smoky BBQ chicken, fresh veggies and creamy toppings for a quick Tex-Mex meal.

# What You Need:

→ Chicken & Sauce

01 - 2 cups cooked rotisserie chicken, shredded
02 - 1 cup smoky BBQ sauce
03 - 1 tablespoon honey
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground cumin

→ Tostadas & Toppings

06 - 8 small corn tostada shells
07 - 1 cup shredded cheddar cheese
08 - 1/2 cup canned black beans, rinsed and drained
09 - 1 cup cherry tomatoes, quartered
10 - 1/2 small red onion, thinly sliced
11 - 1 avocado, diced
12 - 1/4 cup fresh cilantro, chopped
13 - 1/2 cup sour cream or Greek yogurt
14 - 1 lime, cut into wedges
15 - Salt and pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F.
02 - In a mixing bowl, combine shredded chicken, BBQ sauce, honey, smoked paprika, and cumin. Toss until the chicken is evenly coated.
03 - Arrange tostada shells on a baking sheet. Layer each shell with black beans, followed by the BBQ chicken mixture, and top with a generous sprinkle of cheddar cheese.
04 - Bake for 8-10 minutes, or until the cheese is fully melted and the chicken is heated through.
05 - Remove from oven and top each tostada with cherry tomatoes, red onion, diced avocado, and fresh cilantro.
06 - Drizzle with sour cream or Greek yogurt, squeeze fresh lime over each tostada, and season with salt and pepper to taste. Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • The honey and smoked paprika in the BBQ mixture create a sticky, caramelized coating that makes the chicken taste like it has been slow cooking all day.
  • Everything bakes on one sheet pan, which means you get maximum flavor with barely any cleanup.
02 -
  • Do not skip the parchment paper on the baking sheet because melted cheese that sticks to bare metal is a small tragedy that is completely avoidable.
  • Assemble and eat these quickly once they come out of the oven because the toppings will soften the shells within about ten minutes and you want that contrast of crunch and soft.
03 -
  • If your BBQ sauce is very thin, simmer it in a small pot for three minutes before mixing it with the chicken so it thickens and clings instead of running off the shells.
  • Shred the rotisserie chicken while it is still warm because it pulls apart effortlessly and absorbs the sauce better than cold chicken ever will.

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