4 boneless, skinless chicken breasts (or 4 cups cooked shredded chicken)
1/2 cup BBQ Sauce
8 small flour tortillas
1 tsp taco seasoning
lettuce, shredded
1 cup cheddar cheese, shredded
3 tbsp ranch dressing
2 tbsp BBQ sauce
Avocado Corn Salsa:
1 cup frozen corn, thawed
1 medium tomato, diced
1 avocado, diced
1/4 cup green onion, chopped
1/4 cup cilantro, chopped (optional)
1 tbsp lime juice
salt and pepper
1 tsp Poco Picante Salsa seasoning (optional)
Preheat oven to 375 degrees. Place chicken in 9x13 baking dish and season with salt and pepper and pour over BBQ sauce. Bake for 25 minutes, then shred. This can be done one or two days beforehand. Alternatively, you could use leftover shredded chicken heated up with BBQ sauce mixed in.
Take your small flour tortillas and place on a baking sheet*. Drizzle with a bit of vegetable oil and spread on with a pastry brush. To give the tostadas added flavor, sprinkle with a little bit of taco seasoning. Bake at 350 degrees for 8-10 minutes, turning halfway through until the tortillas are golden brown and crispy.
While the tostadas are baking make the avocado corn salsa by mixing together all salsa ingredients. Make the sauce by mixing together the ranch dressing and BBQ sauce.
To serve, put a tostada shell on the plate and top with shredded chicken, shredded cheese, lettuce and some avocado corn salsa. Drizzle over BBQ ranch sauce for added flavor.
*For kid size tostadas or to serve tostadas as an appetizer, use large 10 inch flour tortillas and cut out smaller circles with a cookie cutter. If you don't have a cookie cutter, you can use a jar lid and press down to indent the tortilla and then use a pair of kitchen scissors to cut it out. Bake the same as above.
