Barbecue Chicken Tostadas
Total TimePrep/Total Time: 30 min.
- 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
- 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 Facts2 tostadas: 612 calories, 29g fat (10g saturated fat), 116mg cholesterol, 1113mg sodium, 51g carbohydrate (21g sugars, 6g fiber), 39g protein.
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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!
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)!