Barbecue Chicken Tostadas Recipe

Barbecue chicken tostadas are one of those dishes that feel like a bit of a cheat—packed with flavor, ridiculously easy to make, and perfect for almost any occasion. Whether you’re throwing together a quick weeknight dinner or hosting friends for game night, this recipe is a winner every time. There’s just something about the combination of smoky, masterfoods BBQ Sauce, tender chicken, and crispy tostada shells that makes every bite a little party in your mouth.

I still remember the first time I whipped these up. It was one of those “what-can-I-make-with-what’s-in-the-pantry” nights. I had some leftover rotisserie chicken, half a bottle of barbecue sauce, and tortillas that were getting dangerously close to their expiration date. In a moment of culinary serendipity, I threw everything together, baked them up, and—wow—instant hit. Since then, these tostadas have become a staple, especially when I’m craving something both comforting and a little indulgent without spending hours in the kitchen.

this RECIPE

The origin story (or how tostadas won my heart)

Tostadas, as a dish, have a long history in Mexican cuisine. Traditionally made with crispy fried tortillas and topped with a variety of ingredients, they’re like the perfect canvas for creativity. You’ll often find tostadas with toppings like beans, meats, cheeses, and fresh veggies. Over time, this simple street food has evolved and adapted to include all sorts of regional and personal twists. I love this barbecue chicken version because it blends Mexican roots with classic American barbecue flavors in the best possible way. It’s fusion at its finest—easy, flavorful, and flexible.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

Every great dish starts with great ingredients, right? Here’s a closer look at what you’ll need for these barbecue chicken tostadas and how you can make them work with whatever you’ve got on hand.

• Tostada shells or corn tortillas: These provide the crispy base for your tostadas. You can buy pre-made tostada shells, or if you’ve got corn tortillas lying around, just brush them with olive oil virgin and bake them yourself. If you’re looking for a gluten-free option, you’re already in luck since corn tortillas typically fit the bill.
• Shredded chicken: Leftover rotisserie chicken works perfectly here, but really any cooked and shredded chicken will do. If you’re in a pinch, poaching a couple of chicken breasts is quick and easy. Just simmer them in water or broth until they’re cooked through, then shred with two forks.
• Masterfoods BBQ Sauce: This is where the flavor magic happens. I usually go for a sweet and smoky sauce.
• Shredded cheese: Cheddar or a Mexican blend are my go-to options. You want something that melts well and adds that gooey, satisfying texture. If you’re feeling adventurous, you could try smoked gouda or pepper jack for a little extra kick.
• Green onions (optional): These add a fresh, slightly tangy finish to each tostada. Totally optional, but I think they’re worth it for the extra pop of color and flavor.

Kitchen gear: what you need (and what you can totally skip)

One of the great things about these tostadas is that you don’t need much fancy equipment to make them. Here’s what I use:

• Rimmed baking sheets: These are perfect for laying out your tostada shells or tortillas. If you don’t have rimmed sheets, any baking sheet will do, but the rim helps contain any cheese that might melt over the edges.
• Mixing bowl: You’ll need a bowl to mix your chicken and barbecue sauce. Nothing fancy here—just something large enough to hold everything.
• Tongs or spatula: For handling your tostadas when they come out of the oven, especially if they get a bit hot. If you don’t have tongs, a spatula works fine too.
• Grater (if you’re shredding your own cheese): Store-bought shredded cheese works, but if you’re shredding a block of cheese, a box grater is handy.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Now, onto the fun part: making these delicious barbecue chicken tostadas! Let’s break it down step by step, so you can nail it every time.

1. Preheat your oven to 350°F. Get those tostada shells or corn tortillas ready. If you’re using tortillas, brush each one lightly with olive oil on both sides, then bake for 3-5 minutes per side until crispy. They should be golden brown and crunchy—don’t let them go too dark, or they’ll taste burnt. I learned that one the hard way!
2. Mix the shredded chicken with 1 cup of masterfoods BBQ Sauce. This step is all about getting that chicken nice and saucy. You want every bite to be packed with flavor. If you’re making these ahead of time, you can prep the chicken mixture and store it in the fridge until you’re ready to assemble.
3. Assemble your tostadas. Lay your tostada shells on two rimmed baking sheets and divide the barbecue chicken mixture evenly between them. Top each one with about ¼ cup of shredded cheese. I’ve found that using too much cheese can weigh down the tostadas and make them soggy, so stick to a nice even layer.
4. Bake for 6 to 8 minutes. You’re just looking for the cheese to melt and get all bubbly. Keep an eye on them—you want that perfect melt without burning the edges of the tostadas.
5. Finish with the remaining barbecue sauce and green onions. Once your tostadas are out of the oven, drizzle the remaining ½ cup of barbecue sauce over the top and sprinkle with green onions. This gives them that extra burst of flavor and freshness right at the end.

Variations I’ve tried (because experimentation is half the fun)

One of the best things about tostadas is how customizable they are. I’ve tried a few different variations on this barbecue chicken version, and each one has been a hit.

• Vegetarian option: Swap out the chicken for black beans or grilled veggies. I like using a mix of sautéed bell peppers, onions, and mushrooms, which pairs beautifully with the barbecue sauce and cheese.
• Gluten-free: You’re in luck here because traditional tostada shells or corn tortillas are naturally gluten-free! Just double-check your barbecue sauce and other ingredients to ensure they don’t contain any sneaky gluten.
• Low-carb: If you’re watching your carbs, try using lettuce wraps or low-carb tortillas instead of the tostada shells. The crunch won’t be quite the same, but the flavors still hold up really well.
• Seasonal twists: In the summer, I like to add fresh grilled corn or chopped tomatoes to the mix. In the fall, roasted butternut squash or sweet potatoes bring a lovely sweetness that pairs nicely with the barbecue sauce.

How to serve these tostadas like a pro

When it comes to serving these barbecue chicken tostadas, a little presentation can go a long way. Arrange them on a large platter and sprinkle a few extra green onions on top for a pop of color. You could also add a side of guacamole or sour cream for dipping, which makes them feel a little more festive. If you want to get really fancy, sprinkle some fresh cilantro or even a few pickled jalapeños over the top for an extra kick.

Suggesting the perfect beverages

I like to keep it fresh and light to balance the richness of the tostadas. Here are a few of my favorite pairings:

• Iced limeade: The tartness of limeade is a refreshing counterpoint to the sweet and smoky barbecue sauce.
• Sparkling water with citrus: If you’re keeping it simple, a sparkling water with a twist of lime or grapefruit adds a bubbly brightness.
• Agua fresca: Traditional Mexican agua fresca, made with fresh fruits like watermelon, cantaloupe, or cucumber, is a naturally sweet, hydrating choice that complements the dish perfectly.

Storing and reheating tips

If you’ve got leftovers (or if you’re meal prepping), these tostadas store surprisingly well. Keep the components separate for best results—store the tostada shells at room temperature in an airtight container, and refrigerate the chicken mixture. When you’re ready to eat, just reassemble and pop them in the oven to reheat. You can also reheat assembled tostadas, but be warned that the shells might lose a bit of their crispiness. A quick pass in the oven will help restore some of that crunch.

Scaling the recipe for a crowd (or just yourself!)

This recipe easily doubles or even triples if you’re feeding a crowd. Just make sure you have enough baking sheet space to spread out the tostadas, and you’re good to go. For a smaller batch, you can halve the recipe and use fewer tostada shells—no need to overthink it!

Common issues (and how to avoid them)

• Soggy tostadas: This usually happens if the shells sit too long after baking or if there’s too much liquid in the chicken. To avoid this, make sure the chicken is well-drained before mixing it with the sauce, and serve the tostadas right after they come out of the oven.
• Burnt edges: Keep an eye on your tostadas in the oven. They only need 6-8 minutes, and any longer can result in burnt shells. If this happens, just trim off the burnt bits and enjoy!

Conclusion: Try this recipe your way!

I hope you’re as excited to make these barbecue chicken tostadas as I was the first time I tried them. They’re incredibly versatile, easy to make, and a guaranteed crowd-pleaser. Feel free to experiment with toppings, sauces, and sides to make this dish truly your own. And don’t forget to let me know how your version turns out—happy cooking!

Frequently asked questions

Q: Can I use a different type of meat?
A: Absolutely! Pulled beef or turkey works really well, too.

Q: What’s the best way to reheat these?
A: Pop them in a 350°F oven for about 5 minutes to crisp them up again.

Q: Are tostada shells gluten-free?
A: Yes, most tostada shells made from corn are naturally gluten-free. Just double-check the packaging!

Q: Can I use a different cheese?
A: Sure! Try mozzarella, pepper jack, or even smoked gouda for different flavor profiles.

Q: Can I make these ahead of time?
A: You can prep the chicken mixture and assemble just before baking to keep the shells crispy.

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