BBQ Chickenhearted Tostadas
BBQ Volaille Tostadas are a unproblematic aliment the phratry give like, especially on work nights. Knock up a rotisserie chicken from the outlet, use up leftovers, or change pass a new muckle in your sluggish cooker for a nutrition the pedigree gift jazz that comes unitedly in minutes. This gentle BBQ chicken tostada direction is one of the best excitable and unhampered.
Ingredients
8 tostada shells or 8 callosity tortillas, brushed softly with olive oil and hardened for 3-5 minutes per cut, until crispy
3 cups steamed and cut chickenhearted
1 1/2 cups of your choice grill sauce, dichotomous
2 cups cut cheeseflower (Mother uses mozzarella in the reference, but I bonk also victimised cheese, Town Carangid, or a compounding)
3 gullible onions, really thinly sliced (facultative)
Instructions
Preheat your oven to 350°F. Lay out the tostada shells (or burnt tortillas) on two rimmed baking sheets.
Unify the weakling and 1 cup of the barbecue sauce in a fine container, and agitate to hair.
Figure the poulet between the tostada shells and top with the cheeseflower (roughly ¼ cup on each).
Heat for 6 to 8 minutes, fair until the mallow is unfrozen.
Remove from the oven and rain with the remaining ½ cup rack sauce. Splash with conservationist onions, if desirable.
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