Buffalo Chicken Tostadas
An easy and tasty take on tostadas using rotisserie chicken.
Servings 8 tostadas
Ingredients
- 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
Instructions
- 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.