I love tostadas and I love buffalo chicken so combining them seemed like a great idea! These buffalo chicken tostadas are really easy too, because they use rotisserie chicken, meaning a lot of the cooking is done for you. To make it even easier, you can buy tostada shells rather than frying or baking tortillas to make them. I like to add cheese, sour cream, lettuce, tomato, green onions, and cilantro, but you can top yours with whatever you think sounds good!
Additions and Substitutions
You can use premade tostada shells if you don’t want to fry the tortillas. I usually do the latter because I often have corn tortillas in the freezer for other purposes so it makes sense for me to use them rather than go out and buy tostada shells.
You can also bake the tortillas in the oven, if you want to use less oil. Spray lightly with oil and bake at 400 °F or 200 °C for about 4 minutes per side, just until starting to brown. Keep an eye on them as they can burn quickly.
I know a lot of people like blue cheese with buffalo sauce; go ahead and add some before broiling if you like, or replace the cheddar with just about any other kind of cheese that melts well.
The topping amounts here are very flexible and you should consider what I have stated in the recipe as a guide. You can also change up the toppings as you see fit; the ones listed are what I enjoy but just about anything would work if it’s something you like.
How to Serve Buffalo Chicken Tostadas
These can be served on their own as an appetizer or snack, but they can also be a main meal. I would recommend two tostadas per person, so this recipe would serve four people as a main. I don’t think any sides are really necessary, but if you feel you want something else, I would go with a simple salad.
How to Make Buffalo Chicken Tostadas
Heat oil in a skillet over medium-high heat. There should be enough oil that it forms a thin layer on the bottom of the pan, about the thickness of a tortilla. You can use more, but I don’t find it to be necessary.
To fry a tortilla, lower it carefully into the pan and flatten immediately with a spatula (sometimes they like to curl or puff up). Cook for about 30 seconds to 1 minute per side. When done, they should have just started to brown a little, and they may not seem crispy. Don’t worry; they will crisp up as they cool. Set the fried tortilla on a wire rack and proceed with the remaining tortillas. Make sure you don’t stack the tortillas after frying or they may not get as crispy.
You can also use store bought tostada shells, or follow the instructions in the ‘additions and substitutions’ section above to bake them.
Prepare for Broiling
Start preheating your broiler. Mine has only one setting, but if you have a choice, go with a medium setting. Or use whatever setting you would use if you wanted to make an open-faced grilled cheese sandwich.
Set the tostadas on a foil-lined baking sheet. You’re most likely going to need to do two batches if you are making the full recipe.
In a medium bowl, combine the chicken and buffalo sauce. You can add more sauce if you want. If desired, you can also season with salt and pepper, though I don’t usually bother. I find the buffalo sauce has plenty of flavor on its own.
Divide the chicken mixture evenly among the tostada shells and top with shredded cheese.
Broil for about 2 minutes, just until the cheese has melted. Broilers do vary, so I would recommend you check earlier than this to make sure nothing burns. You may even have to broil a little longer.
Add Additional Toppings and Serve
Add whatever other toppings you like, and serve! I like to add the sour cream first and kind of smoosh it over the chicken and cheese. This helps the other toppings to stick better, though eating a tostada will always be a messy endeavor regardless!
Buffalo Chicken Tostadas
- 2 tablespoons neutral oil such as peanut or soybean or more, as needed
- 8 corn tortillas or tostada shells
- 3 cups shredded rotisserie chicken
- 1/2 cup buffalo sauce or more, to taste
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1 1/2 cups shredded iceberg lettuce
- 4 roma tomatoes chopped
- 2 green onions chopped
- 1/4 cup cilantro leaves
- Salt and pepper to taste
- Start by crisping up the corn tortillas (if using ready-made tostada shells, you can skip this step). Heat the oil in a skillet over medium-high heat. There should be enough to form a thin layer on the bottom of the pan, so use more if necessary. Add tortillas one at a time, press down with a spatula, and cook for about 30 seconds to 1 minute per side. Set on a wire rack, where they'll crisp up as they cool.
- Preheat broiler (mine doesn't have variable heat settings; if yours does, choose a medium setting). Set tostada shells on foil-lined baking sheets (you'll probably need to do two batches).
- Mix the chicken with the buffalo sauce. If needed, season with salt and pepper.
- Divide chicken mixture evenly among tostada shells and top with shredded cheese.
- Broil for about 2 minutes, just until cheese has melted. Broilers do vary, so I suggest you check a little earlier to make sure the cheese doesn't burn.
- Top with as many of the other ingredients as you like (I prefer to dollop on some sour cream first as it helps the other toppings stick). I have listed what I like to use, but I'm sure there are all kinds of things you could add.
Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!