Barbecue Chicken Tostadas

Name: Barbecue Chicken Tostadas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 2 tablespoons lemon juice; 2 tablespoons mayonnaise; 1 tablespoon light brown sugar; 1/8 teaspoon pepper; 2 cups coleslaw mix; 2 green onions, thinly sliced; 1 cup baked beans; 2-2/3 cups shredded cooked chicken; 2/3 cup barbecue sauce; 8 tostada shells; 1 cup shredded smoked Kerrygold cheddar cheese

Lots of my recipes start out as fun ways to use leftovers—like this one! My kids love tostadas, so this day-after-cookout dinner was a big hit. —Lauren Wyler, Dripping Springs, Texas

Ingredients

2 tablespoons lemon juice
2 tablespoons mayonnaise
1 tablespoon light brown sugar
1/8 teaspoon pepper
2 cups coleslaw mix
2 green onions, thinly sliced
1 cup baked beans
2-2/3 cups shredded cooked chicken
2/3 cup barbecue sauce
8 tostada shells
1 cup shredded smoked Kerrygold cheddar cheese

Directions

Preheat broiler. Mix the first 4 ingredients; toss with coleslaw mix and green onions. Refrigerate until serving.
Place beans in a small saucepan; mash with a potato masher until smooth. Cook over low heat until heated through, about 10 minutes, stirring frequently.
Meanwhile, in another saucepan, mix chicken and barbecue sauce; cook over medium-low heat until heated through, about 10 minutes, stirring occasionally.
To assemble, place tostada shells on ungreased baking sheets. Spread with beans; top with chicken mixture and cheese. Broil 3-4 in. from heat until tostada shells are lightly browned and cheese is melted, 1-2 minutes. Top with slaw. Serve immediately.

Nutrition Facts

2 tostadas: 612 calories, 29g fat (10g saturated fat), 116mg cholesterol, 1113mg sodium, 51g carbohydrate (21g sugars, 6g fiber), 39g protein.

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Reviews

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Average Rating:

Elizabeth

Nov 10, 2019

We really liked this meal (2 adults, 6 yr old and 2 yr old). The family even asked for it a second night in a row. One change we made was to bake the tostadas instead of broil them. The tortillas were crisper and less soggy on the underside. Thanks for a nice spin on a usually Mexican dish!
mbdumee

Jul 18, 2017

I really liked this simple change-of-pace. My kids weren't big fans (should have left the slaw off of theirs) and my husband said it was good, but not as good as other recipes I make. It was a nice balance of flavors and textures (probably why my kids didn't like it)!