BBQ Chicken Tostadas are one of those weeknight recipes I just gotta have on standby. Like, imagine getting home and five minutes later someone’s already asking what’s for dinner. Ugh, right? If you’ve ever found yourself staring at leftover chicken and half a bottle of BBQ sauce in the fridge, you’ve been down my road. Trust me, this beats fast food by a mile (and both your taste buds and your wallet will thank you). If you’re into easy BBQ chicken crockpot recipe or want a little Hawaiian twist like the ones in this fun BBQ chicken grill recipe, you’re totally going to want this one up your sleeve.
What you need for these tostadas
Okay, first things first. Let’s talk ingredients. You might already have a lot of this hanging out in your kitchen. Here’s what I use for BBQ Chicken Tostadas, but feel free to swap stuff out if you aren’t into one of these (hey, we’ve all got food quirks).
Chicken. Leftover rotisserie is kind of perfect, but any shredded chicken works. I sometimes use my best crockpot chicken breast if I’m feeling ambitious (rare).
Tostada shells. I buy them, but you could bake your own tortillas if you’re not feeling as lazy as me today.
BBQ sauce. The smokier, the better.
Shredded cheese. Cheddar, Monterey Jack, Pepper Jack, toss on whatever makes you happy.
Red onion. Not necessary, but it adds bite and color.
Cilantro and a squeeze of lime. The finishing touch that takes it from “meh” to “oh ok, restaurant-level.”
It’s simple, I swear. That’s the glory. Sometimes I eyeball the amounts, honestly. Just don’t drown the tostadas in sauce unless you’re prepared for a soggy fork fest.
How to make BBQ Chicken Tostadas
Here’s the quick and dirty. Preheat your oven to about 400. Mine’s always running a little hot so I keep an eye on it (I’ve incinerated more than my share of tostadas, let’s keep it real).
Spread your tostada shells on a baking sheet. I throw on a little foil instead of scrubbing.
Mix your shredded chicken with BBQ sauce in a bowl. Don’t get stingy—coat it well, but don’t make soup out of it.
Plop the chicken onto the shells, sprinkle on cheese, and then top with onions if you want.
Bake everything for, hmm, 6 or 7 minutes. Cheese should look melty and everything’s warmed through.
Once they’re out, let ’em cool a minute. Then hit them with cilantro and lime if you like.
The only tricky part? They’re a bit messy. Use a fork, napkins, whatever is handy. Trust me, that first crunchy bite is worth the inevitable cheese string on your chin.
“Tried these on game night—so easy and everyone built their own. The kids swore it tasted like something from a five-star restaurant (ok, they’re five and picky, but still).” – Jaylene, Texas
Tips and Variations
Listen, there is more than one way to do BBQ Chicken Tostadas. Some little tweaks below, straight from my kitchen:
For extra crunch, bake the shells a couple minutes solo before topping.
Like things spicy? Toss in a little chipotle sauce or hot sauce before baking.
Swap chicken for cooked pulled pork if you’re feeling wild or want to clean out the fridge.
Don’t wanna heat your oven? Air fryer’s your new friend. Just don’t overload it or you’ll have tostada shrapnel.
If you get stuck with dry chicken, add a dab of oil or splash more sauce to fix it. Reheated rotisserie can be stubborn sometimes.
If you need more easy chicken ideas, you can see how I tackle chicken in this best oven roasted boneless chicken breasts post.
How to store your leftovers
So maybe you went a little overboard (guilty—I always overestimate people’s appetite, then I’m swimming in leftovers). Here’s what works for BBQ Chicken Tostadas leftovers.
It’s best to store ingredients separately if you can. Leave the chicken and toppings in sealed containers.
Tostada shells? Pop ’em in a bag with a napkin to pull moisture.
Assembled tostadas can go in the fridge for a day, but reheat them in an oven or air fryer to get the crunch back. Microwave will make them floppier than a wet noodle.
And a weird tip? Leftover BBQ chicken is amazing as a quesadilla filling the next day.
Other toppings you could add
Here’s where things get wild—I never make these the same twice. Try mixing stuff up with any of these bold toppings:
- Sliced jalapeños for extra kick
- Crumbled bacon (I mean…bacon on anything)
- Chopped avocado or a dollop of guacamole
- Corn salsa if you want fresh vibes
Let’s just say my fridge dictates the toppings, not a fancy recipe card.
Common Questions
Can I use store-bought BBQ chicken?
Of course. Shred up whatever you have, toss with a little more sauce if needed, and go.
My tostadas always break. Any fix?
Try heating the shells briefly before topping. Also, don’t overload with heavy stuff.
Can I make this ahead for a party?
Yep, prep all the bits and let folks build their own. Bake them as needed for fresh crunch.
What’s the best cheese to use?
Honestly, whatever melts. I’ve used blends, but cheddar is solid. Pepper jack for heat, go for it.
Can I freeze BBQ chicken for later?
You sure can. Just store portions in freezer bags, get most of the air out, and defrost before using.
Tostada Night: Your New Go-To
Making BBQ Chicken Tostadas is one of those “why didn’t I do this sooner” meals. Quick, full of flavor, and so customizable you’ll never get bored. Give it a whirl on your next busy night—really, it’s even easier than this BBQ Chicken Tostadas take if you ask me. For a dinner that delivers big on taste (but lets you clear out the fridge), get creative and see what happens. Wanna dig deeper? Check out the basics at BBQ Chicken Tostadas or compare with other fun spins like Huli Huli chicken. Happy crunchy munching!
