Gosh, I kind of love stacked foods.
Do you guys remember yesterday when I told you those creamy buffalo chicken quinoa bake photos were burning up space on my computer? Yeah, well believe it or not these photos have been burning up space for longer.
I have just been waiting, waiting for the right time to share these stacks.
Now is the time.
See, I made these back in August when most of the country was still boiling hot. But over here in Colorado where I live, it’s never boiling hot. It just does not happen.
The weather has been so weird since I got home from Oregon over a month ago. Basically, it has rained every single day. No joke every single day. Loud rumbles of thunder, bolts of lighting, heavy hail and just pretty dark.
It is so weird.
Which just gives me an excuse to light up my beloved Yankee Candles.
It’s kind of awesome.
My brothers think I am crazy. They say I look like a 70-year-old working on my computer with all my candles lit and the lights off. It’s kind of my happy place.
I love fall candles.
But anyway, the day I made these it was dark and stormy.
Oh hey wait, that’s today too. Told you, it really has been storming everyday, but today it is colder. I totally have the heater on me right now. Again, it’s kind of awesome.
You know what is also awesome?
I am obsessed.
It all started with thees BLT Corn Fritter Stacks. Remember those? They were epic. Every since then I have wanted to stack any and all food that I possibly can. Stacked food is just better. It’s fun, it’s cute and typically kind of over the top.
I love over the top food.
Originally, these were stacked to like the ceiling, but then I had to go and get all realistic and take it down a notch. Looking back, I wish I would have just gone all out. Those things were crazy, but so darn awesome.
Ugh. My realistic brain needs to shut itself off sometimes.
I guess my super stacks would have been similar to a runway show with crazy designs that are really cool but no one would actually ever wear. These are the more sensible version, not to mention way more easily eaten.
The first step to making these is the crockpot chicken chili con carne. Oh my gosh, so good, This alone is so awesome. You will be so happy for the leftovers the next day. It makes the best lunch. So good.
Just throw everything in the crockpot in the morning, go to work, go to school, take a nap, whatever. Then come home and smell the amazingness that is your house! Mmm! It’s gonna smell so good!
Then you gotta make the jumbo baked tortilla chips. It’s so easy – promise, and so worth it because you are going to season those babies up. Trust me, it is so good! Then just melt some cheese, stack and devour.
Oh wait, but first? First you have to load those stacks up with topping. Avocado, BACON, cilantro, green onions, jalapenos, greek yogurt and yes, FRITOS!
Just do it. Do it all.
Crockpot Chicken Chili Con Carne Loaded Tostada Stacks
Yields: 4 STACKS with leftover chili
- Chicken Chili Con Carne
- 1 pound boneless skinless chicken breast, chopped into big chunks
- 1/2 onion, finely chopped
- 1 red pepper, chopped
- 2 cloves garlic, minced or grated
- 1 (12 ounce) bottle of beer (I used a pumpkin ale)
- 2 cups chicken broth, plus more if needed
- 1 (14 ounce) can diced tomatoes
- 3 tablespoons tomato paste
- 2 tablespoons apple butter (may sub 1 tablespoon of brown sugar)
- 3-4 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1/2 -1 teaspoon cayenne pepper
- 1 tablespoon unsweetened cocoa powder (I like to use Hershey's special dark chocolate powder)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon hot sauce
- Stacked Tostadas
- 16 (small) corn tortillas
- olive oil or cooking spray
- 1/8 cup brown sugar
- 3 teaspoons chili powder
- 1 tablespoon smoked paprika
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup pickled jalapenos
- 1/4 cup fresh cilantro, chopped, for serving
- 4 green onions, chopped, for serving
- 1 avocado, chopped, for serving
- cooked bacon, crumbled, for serving (optional)
- greek yogurt or sour cream, for serving
- Fritos, for serving
To the bowl of a crockpot add the onion, red pepper and garlic. Place the chicken on top. Measure out 2 cups of chicken broth in a separate bowl, add the tomato paste and apple butter. Whisk until combined. Add the mixture to the crockpot. Next add the beer, diced tomatoes, chili powder, cumin, smoked paprika, oregano, cayenne pepper, cocoa powder, salt and pepper. Lightly stir to combine. Cover and cook on high for 5 hours or on low for 7 to 9 hours. If the chili seems to thin remove the lid and let cook while you make the tostada chips.
About 30 minutes before you are ready to eat, preheat the oven to 475 degrees and place a rack in the top of the oven and one right below.
In a small bowl combine the brown sugar, chili powder and smoked paprika. Stir to combine. Line the corn tortillas in a single layer on 2 baking sheets. Spray with cooking spray or rub with olive oil and then generously sprinkle on the seasonings. Bake for 8 to 10 minutes, or until the tortillas are just beginning to turn golden brown. Rotate the pans (top goes below now) half way through. Remove from the oven and repeat with the remaining tortillas. Now take 4"chips" and spread each with a little shredded cheddar. Place back in the oven to melt for about 1 or 2 minutes, remove and top each cheesy chip with a non cheesy chip.
To assemble the stacks, place one plain tostada (meaning no melted cheese) on a plate, spread with cheese and then top with the hot chili. Now grab one of the cheesy chips and place it on top, top that chip with hot chili and them a sprinkle more of the cheese. Finally add one more plain chip, top with chili and more cheese. Repeat with the remaining chips, until you have four stacks. If desire, place the stacks on a baking sheet and melt the top layer of cheese. Top each stack with avocado, cilantro, jalapeños, a dollop of greek yogurt and Fritos if desired. Go to town!
Ok, and now devour!