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Barbecue Chicken Tostadas

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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 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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