Ah, the humble tostada—crunchy, messy, and somehow always manages to steal the spotlight on taco night. Imagine a whirlwind of flavors: tender pulled chicken bathed in smoky BBQ sauce, all atop a crispy tortilla that’s just begging to be devoured. This isn’t just dinner, it’s an experience, like the first sip of a perfect latte on a chilly fall morning.
Steps
- In a crockpot, combine chicken breast, chicken broth, BBQ sauce, garlic powder, smoked paprika, onion powder, sea salt, and black pepper. Cook on high for 4 hours or on low for 6 hours, then shred the chicken using a fork.
- Preheat your oven to 400°F (200°C). Place corn tortillas on a baking sheet and lightly spray them with avocado oil.
- Bake the tortillas for 10 minutes, ensuring to flip them halfway through to achieve even crispiness.
- Warm up the refried beans either on the stovetop or in the microwave until heated through.
- Spread refried beans over each tortilla, then top with shredded BBQ chicken and mozzarella cheese.
- Return the assembled tortillas to the oven for an additional 3-4 minutes, or until the cheese has melted.
- Garnish with chopped cilantro, diced red onion, and a drizzle of BBQ sauce before serving. Enjoy your tostadas!
Ingredients
- 1.5 lbs chicken breast
- 1.5 cups BBQ sauce (plus extra for drizzling)
- 1/3 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 corn tortillas
- 1/2 cup refried beans
- 1 cup shredded mozzarella cheese
- 3 tablespoons cilantro
- 3 tablespoons finely diced red onion
- Avocado oil spray
FAQ
- How do I prepare a tostada?
- You have two options! You can either bake them in the oven at 400 degrees for 10 minutes, remembering to flip them halfway through, or make them on the stovetop. For the stovetop method, heat 1 tablespoon of olive oil in a pan until it’s hot. Place the tortilla in the pan, and it should start to crisp and sizzle immediately. Flip the tortilla until both sides are crispy.
- Which BBQ sauce is recommended for this recipe?
- I used a spicy BBQ sauce from a local spot in Austin, but feel free to use any BBQ sauce you enjoy. It’s all about personal preference!
- What type of crockpot do you recommend?
- I recently updated my crockpot, and I’m really pleased with the one I got! It’s not only functional but also has an appealing design.
- Can I store leftovers, and how should I do it?
- While the crispy tortillas are best enjoyed fresh, you can prepare a batch of crockpot BBQ Chicken and store it in the fridge. This makes it easy to assemble the tostadas whenever you’re ready to eat.
- Can I customize the ingredients in the tostadas?
- Absolutely! You can switch things up by trying a different BBQ sauce, using shredded pepper jack cheese, or choosing your favorite type of corn tortilla.
Tips
- Prepare in Advance: Cook the BBQ chicken in the crockpot at the start of the week. This will allow you to quickly assemble the tostadas whenever you need a fast meal.
- Tortilla Texture: For a crispier tostada, bake the tortillas in the oven for 10 minutes, flipping them halfway through, or try frying them on the stovetop in hot oil until they are golden and crispy.
- Cheese Variation: Experiment with different cheeses like pepper jack for a spicier kick, instead of sticking to mozzarella.
- Customize Your Sauce: Feel free to try out different BBQ sauces to find the flavor you love best, whether it’s spicy, sweet, or smoky.
Equipment
- Crockpot (Slow Cooker)
- Baking Sheet
- Avocado Oil Spray (or any oil spray)
- Microwave (if using to heat refried beans)