November 18, 2010

BBQ Ranch Chicken Tostadas with Avocado Corn Salsa

I am a little brain-dead this morning, so I think I will just post this recipe and leave it at that. My baby girls have been battling teething and sinus infections, so it has been a little hectic at my house. Hopefully, they will feel better soon. In the meantime, here is our dinner from two night's ago...this was DELICIOUS!

BBQ Ranch Chicken Tostadas with Avocado Corn Salsa
Adapted From: the Meal Planning 101 blog (originally adapted from Kraft What's Cooking Summer '10)

4 boneless, skinless chicken breasts (or 4 cups cooked shredded chicken)
1/2 cup BBQ Sauce
8 whole wheat tortillas
1 tsp taco seasoning
fresh baby spinach
1 cup cheddar or jack cheese, shredded
3 tbsp ranch dressing
1 tsp chipotle adobo sauce (or BBQ sauce for a less spicy version)
cooking spray

Avocado Corn Salsa:
1 cup frozen corn, thawed
1 medium tomato, diced
1 avocado, diced
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1 tbsp lime juice
salt and pepper
1 tsp taco seasoning
1 (14.5 oz.) can of drained black beans (optional)

Preheat oven to 375 degrees. Place chicken in 9x13 baking dish and season with salt and pepper and pour over BBQ sauce. Bake for 25 minutes, then shred. This can be done one or two days beforehand. Alternatively, you could use leftover shredded chicken heated up with BBQ sauce mixed in.

Take your wheat tortillas and place on a baking sheet. Spray both sides with cooking spray and spread on with a pastry brush. To give the tostadas added flavor, sprinkle with a little bit of taco seasoning. Bake at 350 degrees for 8-10 minutes, turning halfway through until the tortillas are golden brown and crispy.

While the tostadas are baking make the avocado corn salsa by mixing together all salsa ingredients.

Make the sauce by mixing together the ranch dressing and chipotle adobo sauce.

To serve, put a tostada shell on the plate and top with shredded chicken, shredded cheese, spinach and some avocado corn salsa. Drizzle over BBQ ranch sauce for added flavor.

The Result:
This recipe is probably my favorite variation on tostadas that I have had, so far. We really loved them!!! I just loved the combo of flavors, and the avocado corn salsa was awesome.

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