Buffalo Chicken Tostada Stacks
Recipe from Tieghan Gerard · original post · full recipe on halfbakedharvest.com
Crunchy tostadas layered with buttery buffalo chicken, cheddar and pepper jack, topped with a creamy jalapeño ranch.
Serves 5 55 min
chickenspicymexican
Ingredients
- boneless chicken breasts900 g
- cayenne pepper hot sauce240 ml
- salted butter85 g
- chipotle chilli powder — 1 tsp2.5 g
- seasoned salt — 2 tsp12 g
- tostada shells15 ea
- cheddar cheese — shredded115 g
- pepper jack cheese — shredded55 g
- avocado — sliced, for serving1 ea
- spring onions — sliced, for serving45 g
- sour cream120 g
- mayonnaise115 g
- buttermilk120 ml
- dried parsley — 3 tsp3 g
- dried dill2 tsp
- garlic powder1 tsp
- onion powder1 tsp
- pickled jalapeños100 g
- fresh chives — chopped6 g
- fresh coriander — for serving10 g
Method
- In the bowl of a slow cooker, combine the chicken, hot sauce, butter, chipotle chilli powder, seasoned salt and black pepper. Cover and cook on LOW for 3-4 hours or HIGH for 2 hours. Alternatively, cook in a covered skillet over medium heat for 15-20 minutes, until the chicken is cooked through.
- Shred the chicken and toss with the sauce. Remove the chicken from the sauce, reserving the extra buffalo sauce for serving. Preheat the oven to 425°F (220°C).
- Assemble the stacks: arrange 5 tostada shells on a baking sheet. Top each with cheese and buffalo chicken. Add another tostada, cheese and chicken. Finish with a third tostada, then add chicken and cheese. Bake for 10 minutes, until the cheese is melted.
- Make the ranch: in a glass measuring jug or blender, combine the sour cream, mayonnaise, buttermilk, parsley, dill, garlic powder, onion powder and 1/4-1/2 cup (about 50-100 g) of the pickled jalapeños. Whisk or blend until creamy, then stir in the chives.
- Top each stack with ranch, coriander, spring onions, avocado and the remaining pickled jalapeños. Spoon the reserved buffalo sauce over the top. Enjoy!
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
Buffalo Chickpea Tostada Stacks
- 550 g Chickpeas instead of boneless chicken breasts
Skip the slow cooker: simmer the drained chickpeas in the hot sauce, butter and spices in a covered skillet for 10 minutes, lightly crushing some, then assemble.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- boneless chicken breasts · 900 g
- cayenne pepper hot sauce · 240 ml
- salted butter · 85 g
- chipotle chilli powder · 2.5 g
- seasoned salt · 12 g
- tostada shells · 15 items
- cheddar cheese · 115 g
- pepper jack cheese · 55 g
- avocado · 1 item
- spring onions · 45 g
- sour cream · 120 g
- mayonnaise · 115 g
- buttermilk · 120 ml
- dried parsley · 3 g
- dried dill · 2 tsp
- garlic powder · 1 tsp
- onion powder · 1 tsp
- pickled jalapeños · 100 g
- fresh chives · 6 g
- fresh coriander · 10 g