Buffalo Chicken Tostada Stacks

Name: Buffalo Chicken Tostada Stacks
Total time: 55 min
Yield: 5 servings
Ingredients: 900 g boneless chicken breasts; 240 ml cayenne pepper hot sauce; 85 g salted butter; 2.5 g chipotle chilli powder; 12 g seasoned salt; 15 ea tostada shells; 115 g cheddar cheese; 55 g pepper jack cheese; 1 ea avocado; 45 g spring onions; 120 g sour cream; 115 g mayonnaise; 120 ml buttermilk; 3 g dried parsley; 2 tsp dried dill; 1 tsp garlic powder; 1 tsp onion powder; 100 g pickled jalapeños; 6 g fresh chives; 10 g fresh coriander

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
mayonnaise

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

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!