This dinner is dedicated to one of my absolute favorite people…Erika. Over the years, I’ve noticed that when we go to restaurants…if there is Buffalo Chicken anything, she orders it. So, when I started thinking of a new way to reinvent my tostadas…this came to mind. And let me tell you…it did not disappoint!
These tostadas are crunchy, creamy, flavorful and spicy. The perfect combo for a satisfying dinner. And don’t worry…you control the hot sauce…so use as little or as much as you like. Thanks for the inspiration Erika!
1 1/2 pounds chopped, cooked chicken (click here to see how I get my chicken)
1 1/4 cups Ranch salad dressing, divided
A few teaspoons to a few tablespoons of Hot Sauce (depending on how hot you like it…I used Frank’s)
1 red onion, diced
2 stalks of celery, chopped
Bleu Cheese crumbles to garnish
I cooked my chicken in the slow cooker all day and then shredded it when I was ready to eat. Again, click here to see other ways to get shredded cooked chicken fast.
In a medium sized bowl, combine shredded chicken, 3/4 cup of dressing and hot sauce. Take each tostada shell and top with your chicken mixture. Then top the tostada with your red onion, celery and bleu cheese crumbles. Finally, drizzle a bit more Ranch and a little bit of hot sauce (optional) down over the tops of each tostada.
I wouldn’t consider me a Buffalo Chicken wing fan…but these tostadas rocked my world! I loved the crunch of the celery with the heat from the hot sauce. Really, really delicious if I do say so myself. (And easy! Did you see how easy that recipe is?!?!)