Sweet Smoky BBQ Chicken (Printable Version)

Crispy tostadas piled with sweet smoky BBQ chicken, fresh avocado, tomatoes and creamy toppings for a bold Tex-Mex meal.

# What You Need:

→ Chicken & Marinade

01 - 2 cups cooked rotisserie chicken, shredded
02 - 1 cup smoky BBQ sauce
03 - 1 tablespoon honey
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground cumin

→ Tostadas & Toppings

06 - 8 small corn tostada shells
07 - 1 cup shredded cheddar cheese
08 - 1/2 cup canned black beans, rinsed and drained
09 - 1 cup cherry tomatoes, quartered
10 - 1/2 small red onion, thinly sliced
11 - 1 avocado, diced
12 - 1/4 cup fresh cilantro, chopped
13 - 1/2 cup sour cream or Greek yogurt
14 - 1 lime, cut into wedges
15 - Salt and pepper, to taste

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper if desired.
02 - In a mixing bowl, combine the shredded rotisserie chicken, BBQ sauce, honey, smoked paprika, and ground cumin. Toss until the chicken is evenly coated and well combined.
03 - Arrange the tostada shells on the prepared baking sheet. Layer each shell with black beans, followed by the BBQ chicken mixture, and top with a generous sprinkle of shredded cheddar cheese.
04 - Bake for 8 to 10 minutes, or until the cheese is fully melted and bubbly and the chicken is heated through.
05 - Remove from the oven and immediately top each tostada with quartered cherry tomatoes, thinly sliced red onion, diced avocado, and fresh chopped cilantro.
06 - Drizzle with sour cream or Greek yogurt. Squeeze fresh lime juice over each tostada and season with salt and pepper to taste. Serve immediately while shells are still hot and crispy.

# Expert Advice:

01 -
  • The honey and smoked paprika in the BBQ sauce create a caramelized edge that tastes like you spent hours over a grill.
  • Everything assembles on one baking sheet, which means cleanup is almost nonexistent.
  • Rotisserie chicken does the heavy lifting so you get a weeknight dinner that feels like a weekend project.
02 -
  • Do not skip the parchment paper because melted cheese fused to a baking sheet is a chore you do not want after a good dinner.
  • Toss the avocado in a drop of lime juice before topping to keep it from browning while people gather at the table.
  • The tostadas lose their crunch quickly once topped, so serve them within minutes of coming out of the oven.
03 -
  • Warm the tostada shells for two minutes on their own before topping them so they crisp through completely and will not soften under the weight of the chicken.
  • If you want extra heat, layer sliced jalapenos under the cheese so they roast and mellow instead of overpowering every bite.

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