When it comes to quick and delicious meals, barbecue chicken tostadas are a total game-changer. They hit the sweet spot between comfort food and a fun, crunchy twist on a classic taco night. There’s just something magical about the combination of crispy tostada shells, tender shredded chicken, gooey melted cheese, and that tangy barbecue sauce. It’s like a fiesta for your taste buds with every bite! This recipe has become one of my go-tos for weeknights when I need to whip something up fast, but still want it to be hearty and satisfying. Plus, it’s super customizable, so you can switch things up based on what’s in your fridge.

I first discovered the beauty of tostadas while searching for ways to elevate leftover rotisserie chicken. Let’s face it—rotisserie chicken is a hero for quick meals, but it can get a little monotonous if you’re not creative. Enter this barbecue chicken tostada recipe. It was love at first bite. The crispy shell paired with savory chicken and melty cheese was a combination I couldn’t resist. I’ve made them countless times since, and every time I’m amazed at how simple ingredients come together to create something so satisfying.

My accidental love affair with tostadas 🌮

The first time I made tostadas, I was actually trying to make tacos. But as fate would have it, I ran out of soft tortillas and was left with a package of corn tortillas in my pantry. After a little internet search, I discovered tostadas—essentially an open-faced taco on a crunchy shell. That night, I brushed my tortillas with a bit of olive oil, baked them until crisp, and topped them with whatever I had on hand. I vividly remember biting into that first tostada— the crunch, the flavorful toppings, the ease of eating it without everything falling apart. I was hooked. It’s now a regular on my menu, and I especially love this barbecue chicken version for its sweet and savory balance.

Tostadas: A crunchy twist on Mexican street food

Tostadas have been a staple in Mexican cuisine for centuries, traditionally used to repurpose slightly stale tortillas by frying them until they turn golden and crispy. They’re like the open-faced cousin of the taco, and the beauty of them lies in their versatility. You can top tostadas with just about anything—from beans and guacamole to ceviche or, in this case, smoky barbecue chicken. Over time, tostadas have evolved from simple street food to a canvas for all kinds of creative toppings. This barbecue chicken version is my little fusion twist, blending smoky, tangy American flavors with the classic Mexican tostada base.

Let’s talk ingredients: The essentials for tostada perfection

Each component of this recipe plays a key role in making these barbecue chicken tostadas so irresistible.

Tostada shells or corn tortillas: The base for these beauties. If you can’t find pre-made tostada shells, no worries. Just brush corn tortillas lightly with olive oil and bake them until they’re crisp. It’s quick, easy, and a little healthier than frying.
Shredded chicken: This is a great use for leftover chicken or rotisserie chicken. I’ve even made these with pulled pork in a pinch, and it was just as delicious. If you don’t have cooked chicken, simply poach or bake a few chicken breasts and shred them once cooked.
Barbecue sauce: The star of the show! I usually use a tangy, smoky barbecue sauce, but you can go sweeter or spicier depending on your preference. Homemade or store-bought both work great. I love experimenting with different sauces—applewood smoked BBQ one week, honey chipotle the next.
Cheese: Mozzarella, cheddar, Monterey Jack—it’s all good. The cheese adds that melty, gooey factor that’s essential for comfort food. I’m partial to Monterey Jack for its creamy melt, but don’t hesitate to mix and match.
Green onions: Optional, but I love the fresh bite they add to balance out the rich flavors of the barbecue sauce and cheese. Cilantro works great too if you’re out of green onions!

Essential kitchen tools for a stress-free meal

You don’t need a ton of fancy gadgets to make these tostadas, but there are a few tools that make the process even easier:

Rimmed baking sheets: These keep your tostadas from sliding off and make transferring in and out of the oven a breeze.
A pastry brush: For brushing the tortillas with olive oil if you’re baking them yourself. You could also use a spoon in a pinch, but a brush helps distribute the oil evenly.
Tongs or spatula: Handy for pulling the tostadas from the oven without accidentally breaking them. No one wants tostada shards all over the kitchen floor!

Step-by-step: Making barbecue chicken tostadas like a pro

Ready to make your kitchen smell like barbecue heaven? Let’s get cooking.

Preheat the oven: First things first—get your oven heated to 350°F. If you’re using corn tortillas, lightly brush each side with olive oil and bake them for about 3-5 minutes per side until they’re golden and crispy. Trust me, once you hear that satisfying crunch, you’ll know they’re ready.
Prepare the chicken: In a small bowl, mix your shredded chicken with 1 cup of barbecue sauce until it’s fully coated. This gives the chicken a smoky, tangy flavor that complements the crispy shell perfectly.
Assemble the tostadas: Lay out your tostada shells (or baked tortillas) on your baking sheets. Divide the saucy chicken evenly among the tostadas. I like to spread it out to the edges so every bite is packed with flavor.
Cheese, please!: Now comes the cheese. Sprinkle about ¼ cup of your shredded cheese on top of each tostada. You’ll want enough to get that melty goodness, but not so much that it overpowers the barbecue sauce.
Bake: Pop the trays in the oven for about 6-8 minutes, just until the cheese is melted and bubbly. Keep an eye on them because you want the cheese to melt but not burn.
Finish with flair: Once out of the oven, drizzle the remaining ½ cup of barbecue sauce over the tostadas and sprinkle with thinly sliced green onions for a pop of color and freshness.

Variations and adaptations: Make it your own

One of the best things about this recipe is how easily you can adapt it to fit your dietary needs or preferences.

Gluten-free: Make sure your barbecue sauce is gluten-free, and you’re good to go! Most store-bought tostada shells are gluten-free since they’re made with corn, but always double-check.
Vegetarian: Swap out the chicken for black beans or roasted veggies. Barbecue sauce on sweet potatoes or mushrooms is also a surprisingly delicious combo.
Vegan: Use a plant-based cheese and either beans or a meat substitute like jackfruit, which soaks up barbecue sauce beautifully.
Seasonal spins: In the summer, top with fresh corn kernels or grilled veggies. In the cooler months, roasted butternut squash or even a hint of cranberry sauce could add a fun twist.

How to serve and present your tostadas

When it comes to serving, I like to keep things casual. Serve your tostadas family-style on a big platter so everyone can grab their own. For garnish, a sprinkle of fresh cilantro or a squeeze of lime can really brighten up the flavors. If you want to add some sides, a simple black bean salad or some creamy guacamole would complement these tostadas beautifully.

Drink pairings for the perfect meal

You can’t go wrong with a cold drink to wash down these tostadas. A crisp Mexican lager or a light pale ale pairs wonderfully with the smoky barbecue flavors. If you’re in the mood for something non-alcoholic, a lime agua fresca or even a homemade iced tea would be refreshing.

Leftovers, storage, and reheating tips

If you happen to have leftovers (which is rare in my house), store the chicken separately from the tostadas. The tostada shells can get soggy if they sit too long. I recommend storing the shells in an airtight container at room temperature and keeping the chicken in the fridge for up to 3 days. To reheat, simply pop the chicken in the microwave and reassemble the tostadas for a quick lunch or snack.

Scaling the recipe for different serving sizes

Whether you’re cooking for two or a crowd, this recipe scales easily. If you’re making a smaller batch, just reduce the amount of chicken, barbecue sauce, and cheese accordingly. For a large party, you can double or triple the ingredients without any issues. Just be sure to use extra baking sheets to give all the tostadas enough space to crisp up in the oven.

Potential issues (and how to fix them)

One potential pitfall is soggy tostadas. To avoid this, be sure your shells are crisped up properly before adding the toppings. If your tostadas aren’t as crispy as you’d like after baking, you can pop them under the broiler for a minute or two to add extra crunch.

Time to get cooking!

So there you have it—barbecue chicken tostadas that are easy to make, endlessly customizable, and absolutely delicious. Whether you’re whipping these up for a weeknight dinner or serving them at a casual get-together, they’re sure to be a hit. Give them a try, and don’t be afraid to experiment with your own toppings and flavors!

FAQ:

1. Can I use a different type of meat?
Absolutely! Pulled pork, beef, or even shrimp would work wonderfully with the barbecue sauce.

2. Can I make these ahead of time?
You can prep the chicken and barbecue mixture in advance, but it’s best to assemble and bake the tostadas just before serving to keep them crispy.

3. What if I don’t have tostada shells?
No worries! Just bake some corn tortillas as described in the recipe, and you’ll have a homemade version in no time.

4. What type of cheese melts best for tostadas?
Monterey Jack and cheddar are both excellent options, but you can use any cheese that melts well.

5. Can I freeze the leftovers?
You can freeze the barbecue chicken, but tostada shells don’t freeze well. Assemble fresh when you’re ready to eat.