Barbecue Chicken Tostadas Recipe

There’s just something about barbecue chicken that takes me back to casual summer nights, the kind where the air smells like a mix of smoky grills and freshly cut grass. But here’s the thing—tacos have always been a year-round staple for me, and combining that BBQ goodness with a crispy tostada shell just seemed like the perfect mashup. This barbecue chicken tostada recipe is my go-to when I want something comforting but still a little unexpected. It’s quick to put together, endlessly adaptable, and delivers that ideal balance of crunchy, savory, and sweet.

I first stumbled on the idea for these barbecue chicken tostadas when I had some leftover shredded chicken and a half-empty bottle of barbecue sauce in the fridge. I didn’t feel like making the usual tacos, so I baked up some corn tortillas into tostada shells, topped them with the chicken, and threw on some cheese. The result? A crispy, gooey, and tangy tostada that has now become a regular in my kitchen.

Barbecue Chicken Tostadas Recipe

Why barbecue chicken tostadas are a game-changer 🥳

The magic of these tostadas lies in the simplicity. You’re taking the ease of shredded chicken, the bold flavors of barbecue sauce, and the satisfying crunch of a tostada shell—and combining them all in under 30 minutes. It’s the perfect recipe for when you want to impress without spending hours in the kitchen. And the best part? You can customize these bad boys to fit whatever you have in your pantry or fridge. Don’t have mozzarella? No problem, cheddar works just as well. Want to add a little heat? Toss in some jalapeños.

A casual kitchen experiment turned go-to dinner

I remember the first time I whipped these up—it was one of those “what’s for dinner?” moments where I didn’t really have a plan. I had shredded chicken leftover from making soup the night before and a few tortillas that were nearing their expiration date. But the real turning point came when I realized I was out of salsa (a disaster in my house). So, I grabbed the barbecue sauce and hoped for the best. The first bite was a revelation. The smokiness of the barbecue sauce paired with the crisp tostada shell was an instant win, and from that moment on, these tostadas were in our regular dinner rotation. Even my picky eater gave them a thumbs up!

A little history on tostadas

Tostadas have been around for centuries, originating from Mexican cuisine. Traditionally, they’re a way to use up day-old tortillas by frying them until crispy, then piling on toppings like beans, meat, and cheese. Over time, tostadas have evolved to include a variety of toppings, making them the perfect canvas for whatever flavors you’re craving. In this recipe, we’re giving them a fun twist by swapping out traditional salsa for barbecue sauce, giving it a Tex-Mex meets BBQ fusion vibe.

Let’s talk ingredients: the simple stars of this dish

  • Tostada shells or corn tortillas: These provide the crunch and serve as the base for all that deliciousness. You can use store-bought tostada shells, or if you’re feeling a little extra, bake your own by brushing corn tortillas with olive oil and baking them until crisp.
    • Pro tip: If you don’t have corn tortillas, you can use flour tortillas, but the texture will be a bit different (fluffier rather than crunchy).
  • Shredded chicken: This is where the heartiness comes in. Use rotisserie chicken to save time, or cook your own chicken breasts and shred them up. I’ve even used leftover grilled chicken in a pinch, which adds an extra layer of smokiness.
  • Barbecue sauce: This is the flavor bomb that ties everything together. I like using a tangy, slightly sweet barbecue sauce, but if you like a bit of heat, go for a spicier variety.
    • Pro tip: If you’re out of BBQ sauce, you can mix ketchup, Worcestershire sauce, and a bit of brown sugar for a quick homemade substitute.
  • Shredded cheese: Cheese is the glue that holds it all together—literally. I usually go with mozzarella because it melts beautifully, but you can totally switch it up with cheddar, Monterey Jack, or even a Mexican cheese blend.
  • Green onions: These are optional, but they add a nice fresh bite that contrasts with the richness of the cheese and barbecue sauce. You could also swap in cilantro for a more traditional Mexican flavor.
Barbecue Chicken Tostadas Recipe

Kitchen gear: What you need (and what you can totally skip)

All you really need for this recipe is a good baking sheet and maybe some parchment paper if you want to avoid sticking. I love using rimmed baking sheets because they keep everything contained while baking. If you don’t have tostada shells, making them is as simple as baking your tortillas on the same sheet. Don’t worry about fancy kitchen gadgets here—this recipe is all about keeping it simple.

Step-by-step: Making these tostadas with ease

  1. Preheat your oven to 350°F: This is key to getting the shells crispy and the cheese melty without burning anything.
  2. Prepare your tostada shells: If you’re using store-bought tostada shells, you’re already halfway there. If you’re making your own, brush corn tortillas with a bit of olive oil and bake them on a sheet for 3-5 minutes per side, until they’re golden and crisp. You’ll know they’re ready when they’re firm and make a satisfying “crack” when broken.
  3. Mix the chicken and barbecue sauce: In a small bowl, combine the shredded chicken with 1 cup of barbecue sauce. Stir until all the chicken is nicely coated. I’ve made the mistake of not mixing the chicken well enough before, and the flavor wasn’t as even—so be thorough here!
  4. Assemble your tostadas: Lay the tostada shells on your baking sheet and divide the barbecue chicken evenly between them. Sprinkle about ¼ cup of shredded cheese over the top of each one.
  5. Bake: Pop them into the oven for 6 to 8 minutes. You’ll want to keep an eye on them, as you’re just looking for the cheese to melt and get all bubbly. Be careful not to overbake, or the shells could become too hard.
  6. Top and serve: Once they’re out of the oven, drizzle the remaining barbecue sauce over the top and sprinkle with green onions if you’re using them.
Barbecue Chicken Tostadas Recipe

How to mix things up: Variations and adaptations

There are so many ways you can tweak this recipe to suit your mood or dietary needs. Here are a few ideas I’ve tried:

  • Gluten-free: Most tostadas and corn tortillas are naturally gluten-free, but double-check your barbecue sauce if you need this recipe to be completely gluten-free. Some sauces contain gluten-based thickeners.
  • Vegan: Swap out the chicken for jackfruit or tofu, and use a vegan barbecue sauce and cheese. I’ve tried this version with jackfruit, and the texture is surprisingly similar to shredded chicken!
  • Spicy: If you love a bit of heat, add some sliced jalapeños or a drizzle of hot sauce on top before serving.
  • Seasonal: For a fall twist, add some roasted butternut squash to the chicken mixture. It pairs surprisingly well with barbecue sauce and adds a touch of sweetness.

Serving suggestions: How to make them shine

I love serving these barbecue chicken tostadas with a fresh salad on the side—something simple like a lime-dressed slaw or a side of avocado slices. For extra flair, you can sprinkle some fresh cilantro or crumbled queso fresco on top. For presentation, I like to serve them on a large platter with all the toppings in little bowls, so everyone can customize their own.

Drink pairings: What goes well with BBQ?

For these tostadas, a cold beer or a light, crisp white wine like Sauvignon Blanc works wonderfully. If you’re more into non-alcoholic options, a tangy lemonade or iced tea would complement the barbecue flavors nicely.

Storage and reheating tips

These tostadas are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge. Reheat them in the oven at 350°F for about 5-7 minutes to crisp them up again. The microwave works in a pinch, but the shells will lose their crunch (and no one wants a soggy tostada).

Scaling the recipe for a crowd

If you’re making these tostadas for a party, they scale up easily! Just be sure to spread the tostada shells across multiple baking sheets so they bake evenly. When doubling or tripling the recipe, keep an eye on the oven time—sometimes it takes a little longer for everything to heat through when the trays are packed.

Common issues and how to avoid them

  • Too much barbecue sauce: Be careful not to overdo it with the sauce, or your tostadas can get soggy. Stick to the measurements and drizzle extra on top afterward for flavor.
  • Cheese not melting: If the cheese isn’t melting, your oven might not be hot enough. You can always switch to broil for the last minute, but watch them closely so they don’t burn.

Ready to make these barbecue chicken tostadas your own?

This recipe is one of those versatile, delicious meals that you can easily adapt to your taste. Whether you stick to the classic barbecue chicken or try one of the variations, you’re bound to fall in love with the bold flavors and crispy textures. Give it a try, and don’t be afraid to experiment!

Barbecue Chicken Tostadas Recipe

FAQs

  1. Can I use a different meat for these tostadas? Yes! Shredded pork or beef would work well, and even shrimp is a great alternative for seafood lovers.
  2. Can I freeze these tostadas? The assembled tostadas don’t freeze well, but you can freeze the shredded chicken and barbecue sauce mixture. When ready, thaw and assemble fresh tostadas.
  3. What if I don’t have tostada shells? You can bake corn tortillas like in the recipe or even use tortilla chips for a nacho-like variation.
  4. Can I make these ahead of time? You can prep the chicken and barbecue sauce mixture in advance, but wait to assemble and bake until right before serving to keep everything crispy.
  5. What kind of cheese works best? Mozzarella, cheddar, Monterey Jack, or a Mexican blend all work well. Choose your favorite or mix a couple together for a rich flavor!
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Barbecue Chicken Tostadas Recipe

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These barbecue chicken tostadas are a delicious twist on taco night, combining tangy BBQ sauce, melted cheese, and crispy shells for an easy weeknight dinner.

  • Total Time: 20 minutes
  • Yield: 8 tostadas 1x

Ingredients

Scale
  • 8 tostada shells or 8 corn tortillas, brushed lightly with olive oil and baked for 35 minutes per side, until crispy
  • 3 cups cooked and shredded chicken
  • 1 1/2 cups of your favorite barbecue sauce, divided
  • 2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
  • 3 green onions, very thinly sliced (optional)

Instructions

  • Preheat your oven to 350°F: This is key to getting the shells crispy and the cheese melty without burning anything.
  • Prepare your tostada shells: If you’re using store-bought tostada shells, you’re already halfway there. If you’re making your own, brush corn tortillas with a bit of olive oil and bake them on a sheet for 3-5 minutes per side, until they’re golden and crisp. You’ll know they’re ready when they’re firm and make a satisfying “crack” when broken.
  • Mix the chicken and barbecue sauce: In a small bowl, combine the shredded chicken with 1 cup of barbecue sauce. Stir until all the chicken is nicely coated. I’ve made the mistake of not mixing the chicken well enough before, and the flavor wasn’t as even—so be thorough here!
  • Assemble your tostadas: Lay the tostada shells on your baking sheet and divide the barbecue chicken evenly between them. Sprinkle about ¼ cup of shredded cheese over the top of each one.
  • Bake: Pop them into the oven for 6 to 8 minutes. You’ll want to keep an eye on them, as you’re just looking for the cheese to melt and get all bubbly. Be careful not to overbake, or the shells could become too hard.
  • Top and serve: Once they’re out of the oven, drizzle the remaining barbecue sauce over the top and sprinkle with green onions if you’re using them.

Notes

Serving suggestions: How to make them shine

I love serving these barbecue chicken tostadas with a fresh salad on the side—something simple like a lime-dressed slaw or a side of avocado slices. For extra flair, you can sprinkle some fresh cilantro or crumbled queso fresco on top. For presentation, I like to serve them on a large platter with all the toppings in little bowls, so everyone can customize their own.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 6-8 minutes
  • Category: Dinner

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