Buffalo Chicken Tostadas
An open faced buffalo chicken taco packed with flavor abd texture. A perfect weeknight meal or great Super Bowl Food. If you like wings then you will LOVE these 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.
Notes
**When I do not have shredded, cooked chicken on hand, I prep some in my instant pot. Before instant pots were a thing, I used my crock pot. Here is how to do it both ways.
Place about 4 chicken breasts or 8 thighs in your instant pot or crock pot. Cover with 2 tsp Kosher salt, 1 Tbsp Cumin, 1 tsp garlic powder, and a few shakes of cayenne pepper. Add in 1/2 cup - 3/4 cup water or chicken broth.
For the instant pot, place the lid on and close the vent. Manually set for 20 minutes if the chicken is frozen or 12 minutes if it is thawed. Flip the vent to remove the steam. Remove chicken to a cutting board and shred. It's ready to go!
For the Crockpot, place the lid on. Set for 3 hours on high if thawed or 4 hours if the chicken is frozen. Remove chicken to a cutting board and shred. It's ready to go!