Ingredients
Scale
- 3 cups cooked shredded chicken
- 6–8 crispy tostada shells
- ½–¾ cup Buffalo sauce, adjusted to taste
- 1½ cups shredded cheddar, Monterey Jack, or Colby Jack cheese
- ½ cup ranch dressing
- ¼ cup crumbled blue cheese, optional
- 2 green onions, sliced
- 1 celery stalk, finely sliced
- 1 avocado, diced
- 1–2 jalapeños, sliced
- Fresh cilantro, optional
- Lime wedges, for serving
- Extra Buffalo sauce, for drizzling
Instructions
- Shred the cooked chicken into small pieces.
- Toss the chicken with Buffalo sauce until evenly coated.
- Warm the Buffalo chicken gently in a skillet.
- Preheat the oven to 400°F.
- Arrange tostada shells on a baking sheet.
- Add a layer of Buffalo chicken to each shell.
- Sprinkle with shredded cheese.
- Add another tostada shell and repeat the chicken and cheese layers.
- Bake until the cheese has melted and the chicken is hot.
- Remove from the oven.
- Top with celery, green onions, avocado, jalapeños, cilantro, and blue cheese.
- Drizzle with ranch and additional Buffalo sauce.
- Serve immediately while the tostadas are crisp.
- Prep Time: PT15M
- Cook Time: PT15M
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tostada stack
- Calories: 485 kcal
- Sugar: 4 g
- Sodium: 1,120 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 95 mg