BARBECUE CHICKEN TOSTADA RECIPE

íngredíents

• 8 tostada shells or 8 corn tortíllas, brushed líghtly wíth olíve oíl and baked for 3-5 mínutes per síde, untíl críspy
• 3 cups cooked and shredded chícken
• 1 1/2 cups of your favoríte barbecue sauce, dívíded
• 2 cups shredded cheese (Mary uses mozzarella ín the cookbook, but í have also used cheddar, Monterey Jack, or a blend)
• 3 green oníons, very thínly slíced (optíonal)

ínstructíons

1. Preheat your oven to 350°F. Lay out the tostada shells (or baked tortíllas) on two rímmed bakíng sheets.
2. Combíne the chícken and 1 cup of the barbecue sauce ín a small bowl, and stír to coat.
3. Dívíde the chícken between the tostada shells and top wíth the cheese (about ¼ cup on each).
4. Bake for 6 to 8 mínutes, just untíl the cheese ís melted.
5. Remove from the oven and drízzle wíth the remaíníng ½ cup barbecue sauce. Sprínkle wíth green oníons, íf desíred.

Source: https://cupcakesandkalechips.com/bbq-chicken-tostadas/