Buffalo Chicken Tostada Stacks
Crunchy Buffalo Chicken Tostada Stacks layered with spicy ranch, cheddar, pepper jack, and jalapeños. A fun, easy dinner or game day recipe!
Servings: 5 stacks
Calories: 727kcal
Ingredients
- 2 pounds boneless chicken breasts or thighs
- 1 cup hot sauce (I like Frank’s RedHot)
- 6 tablespoons salted butter
- 1 teaspoon chipotle chili powder
- 2 teaspoons seasoned salt
- black pepper
- 15 tostada shells (see notes for homemade option)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- cilantro, green onions, avocado, sour cream or plain Greek yogurt, and pickled jalapeños for serving
Jalapeño Ranch
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup mayo
- 1/2 cup buttermilk
- 1 tablespoon dried parsley
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4-1/2 cup pickled jalapeños
- 2 tablespoons chopped fresh chives
Instructions
- 1. In the bowl of the crockpot, combine the chicken, hot sauce, butter, chipotle chili 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.2. 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.3. Assemble the stacks. Arrange 5 tostada shells on a baking sheet. Top each with cheese and the 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.4. Make the ranch. In a glass measuring cup or blender, combine all ingredients except the chives. Whisk or blend until creamy, then stir in the chives.5. Top each stack with ranch, cilantro, green onions, avocado, and extra pickled jalapeños if desired. Spoon the reserved buffalo sauce over top. Enjoy!
Notes
Baked Tostada Shells
Preheat the oven to 425°F.
- Arrange 15 corn tortillas in a single layer on 2 baking sheets. Rub both sides with olive oil and season with salt. Bake for 10 minutes, rotating the pans halfway through, until golden and crisp.
Nutrition
Calories: 727kcal
