Description
Crunchy corn tostadas topped with saucy BBQ chicken, red onion, and melty Monterey Jack cheese, baked until golden and bubbly in just 20 minutes.
Ingredients
Scale
- 8 crunchy corn tostada shells
- 3 cups shredded rotisserie chicken (skin removed)
- 1 cup smoky-sweet barbecue sauce (plus extra for drizzling)
- 2 cups shredded Monterey Jack or Mozzarella cheese
- 1/2 small red onion, very thinly sliced
- 1/4 cup fresh cilantro, roughly chopped
- 1 tablespoon olive oil or avocado oil
- Optional: sliced jalapeños
- Optional: sour cream for serving
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange tostada shells on the sheet and lightly brush both sides with oil.
- Mix shredded chicken with 3/4 cup barbecue sauce until well coated.
- Spread BBQ chicken evenly over each tostada, leaving a small rim.
- Top with sliced red onions and shredded cheese.
- Bake for 8–10 minutes until cheese is melted and golden.
- Remove from the oven and drizzle extra barbecue sauce on top.
- Sprinkle fresh cilantro and serve immediately while crispy.
Notes
For extra crispiness, pre-bake the oiled tostada shells for 2 minutes before adding toppings. Use thick barbecue sauce to prevent soggy shells. Do not overload the tostadas with too much chicken. Reheat leftovers in oven or air fryer to restore crunch. Avoid microwave. You can swap Monterey Jack with Pepper Jack for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 tostada