Buffalo Chicken Tostada Stacks.

Crunchy tostadas layered with slow-cooked buffalo chicken, spicy ranch, cheddar, and pickled jalapeños. Stacked high, these are so fun and so delicious. They’re cheesy, saucy, and have the best crunch from all those crispy tostada layers. Make them for dinner or game day. Everyone is obsessed, and they go fast!

I shared a little sneak peek of these stacks the other week, and everyone was so excited. It’s amazing to see the enthusiasm for fall—my favorite! We all agree that these turned out really good. I’ve already made them a few times over the last two weeks.

Granted, my family really loves buffalo chicken. Growing up in Cleveland meant Saturdays and Sundays in the fall were dedicated to football, especially Sundays. On special Sunday nights, we’d get carryout from Buffalo Wild Wings, which we always called BW3’s, or from this pizza place in our town that made a buffalo chicken pizza.

I always favored the pizza. It came extra saucy with a milder blue cheese layered under the cheddar, which I loved. It was delish and always made Sunday night feel a little more fun.

You all know how I feel when this time of year rolls around. I really embrace the game day recipes, but so many of them end up being just as great for dinner. If you’re not entertaining or watching football, you can still make a game night dinner feel special!

And these stacks are definitely a good one. Homemade buffalo chicken, spicy jalapeño ranch, cheddar, and crunchy tostada shells, all stacked high. They’re easy to make and could not be yummier!

These are the details

Ingredients

• boneless chicken breasts or thighs
• hot sauce (I like Frank’s RedHot)
• salted butter
• chipotle chili
• seasoned salt
• black pepper
• tostada shells
• cheddar cheese
• pepper jack cheese
• cilantro, green onions, avocado, and sour cream or Greek yogurt for serving

Creamy Jalapeño Ranch

• sour cream or plain Greek yogurt
• mayo
• buttermilk
• dried parsley
• dried dill
• garlic powder
• onion powder
• pickled jalapeños, plus more for serving
• fresh chives

The Steps

Step 1: The buffalo chicken

This is easy. I love using the crockpot, but you can quickly make the chicken on the stove too!

Add the chicken to the crockpot with the hot sauce, butter, chipotle chili, seasoned salt, and black pepper. I always use Frank’s RedHot. Let everything slow cook until the chicken is tender and easy to shred.

Shred the chicken, then toss it with all that buffalo sauce.

Tip: When you’re ready to build the stacks, pull the chicken out of the sauce. You want it saucy, but not dripping wet. Save the extra sauce for serving.

Step 2: The ranch

While the chicken is cooking, make the ranch.

Blend the sour cream, mayo, buttermilk, lots of dried herbs, garlic, onion powder, and pickled jalapeños. Then stir in the fresh chives at the end.

It’s creamy, a little spicy, and really good with the buffalo chicken.

Tip: Use as many jalapeños as you like here. I always add more. I also love using some of the jalapeño brine in the ranch for even more flavor and spice.

Step 3: The tostadas

You can use store-bought tostada shells, which makes this dinner really easy. Or you can quickly bake your own using corn tortillas, olive oil, and salt.

Either way works!

Note: If you buy the tostadas, grab an extra package. There are always a few broken ones in the box, and we need three good shells for every stack.

Step 4: Stack, stack, stack

This is the fun part.

Start with a tostada, then layer on cheese and buffalo chicken. Add another tostada, more cheese, more chicken, then one last tostada with chicken and cheese on top.

Bake until the cheese is melted and the edges are getting crispy.

I love using both cheddar and pepper jack. The cheddar gives you that classic buffalo chicken flavor, and the pepper jack adds a little more spice.

Tip: Want to make more stacks? Use two tostada shells instead of three and skip that final layer.

Step 5: All the toppings

Now add the ranch. I do a lot of ranch. Then add cilantro, green onions, extra jalapeños, and some of that reserved buffalo sauce.

And that’s it. Eat these right away while the cheese is melty and the tostadas still have their crunch, crunch.

These are definitely a little messy, but that’s part of the fun. I usually set out extra ranch, buffalo sauce, and avocado and let everyone add what they want.

Such a fun dinner!