Many years ago I was invited to a weekend away with girlfriends. Each of us was in charge of a different meal. My friend Annika made these AMAZING tostadas. I lost the recipe a long time ago so I’ve recreated it over time and this is now made often in my house. My whole family LOVES them!
Definitely feel free to make these your own. For example, my friend spread hummus on the shells before adding the chicken and cheese. Sadly, I am allergic to hummus, so I tried making them with refried beans instead and liked it even more.
Start by prepping chicken if you do not have any on hand, leftover from another meal. Check out the recipe notes for instructions on how to quickly prep delicious shredded chicken in your instant pot or crockpot. I often will prep enough chicken to use throughout the week for several meals. Tostadas, enchiladass, quesadillas, haystacks etc.
Next, melt butter and then whisk in the Frank’s Red Hot Sauce.
Pour the sauce over the chicken.
Use small tongs or a couple of forks to toss it all together till the chicken is thoroughly coated in the sauce. Next, carefully spread refried beans over each tostada shell.
Now spread out about a 1/2 cup of the chicken over the beans on each tostada.
Next, sprinkle shredded cheese over each tostada. Bake at 400 degrees for 15 minutes.
While they are baking I usually prep another baking sheet of tostadas because we are a big family. Also, it is time to prep the toppings. If you have kids around that can help, have them chop either the celery, avocado or cilantro.
Buffalo Chicken Tostadas
Ingredients
- 8 tostada shells
- 1 can refried beans
- 4 cups chicken, cooked and shredded
- 4 Tbsp butter
- 1 cup Frank's Red Hot Buffalo sauce
- 1 cup shredded cheddar cheese
- celery, chopped
- avocado, chopped
- cilantro, chopped
- Bleu Cheese and/or Ranch dressing
Instructions
- Preheat oven to 400°. If you do not have leftover shredded chicken, then prep the chicken now. Refer to the recipe notes to see how I do it.
- Carefully spread a little more than a ¼ cup of refried beans, straight from the can, over each tostada. Use a spoon to stir up the beans first to break it up and smooth them out. It iwll be MUCH easier to spread the beans after stirring.
- Next, melt the butter and then add in the Frank's Red Hot Buffalo sauce. Stir slowly till the butter is fully incoorporated. Pour the sauce over the shredded chicken. Use small tongs or a couple of forks to gently toss it all together till the chicken is all evenly coated.
- Evenly spread about ½ a cup of the chicken over the beans on each tostada.
- Sprinkle a few Tablespoons of shredded cheese over each tostada.
- Bake for 15 minutes at 400°.
- While they are baking prep your toppings. Chop celery, avocado and cilantro. Prep any other toppings you would like. Serve with your favorite Bleu Cheese or Ranch dressing. I LOVE this meal with bleu cheese, but my kids love it with Ranch.