BBQ Chicken Tostadas

BBQ Chicken Tex-Mex Tostadas uses chicken thighs marinaded in fajita seasoning, then grilled and topped with an amazing cilantro ranch sauce!

This is a sponsored conversation written by me on behalf of BUSH'S® Beans. The opinions and texts are all mine.

A DELICIOUS TEX MEX MEAL

Recently, a regional recipe contest was happening and it all had to do with an American summer tradition - a good ole BBQ! BUSH'S® Beans conducted a consumer survey earlier in the year about grilling habits. Then, inspired by that survey, they decided to host a fun recipe contest featuring the four main BBQ regions of the U.S. (Midwest, Northeast, South and West.) 

SUPER FLAVORFUL BBQ CHICKEN TOSTADAS!

I had never thought to put BUSH'S Beans into a food processor to smooth them out and layer like a refried bean. The beans thicken up as they warm up on the stove. But the bonus is you get WAY more flavor with these beans by preparing them this way. I think this would make great soft tacos too! This recipe is so brilliant in its simplicity. There are no complicated ingredients and all of the ingredients are easy-to-find.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

• boneless, skinless chicken thighs
• fajita seasoning
• ranch dressing
• jalapeños
• cilantro
• BUSH’S® Steakhouse Recipe Grillin’ Beans
• tostada shells
• shredded smoked cheddar cheese

HOW TO MAKE BBQ CHICKEN TOSTADAS:

Place the chicken, oil and fajita seasoning in a large zip top bag.

Massage the seasoning into the meat to evenly coat it and place into the refrigerator for at least 1 hour.

In a food processor or blender, add in ranch dressing, jalapeños and cilantro.

Puree until smooth. Put sauce into a lidded container and pop it into the refrigerator to chill.

Preheat a grill over medium-high heat. Place the chicken on the grill (discarding the marinade.) Flip after about 5 minutes. Continue to cook for an additional 4-5 minutes (or until cooked through.) Remove from the grill and  allow to rest for 5 minutes then shred into bite-sized pieces.

Place the BUSH’S Beans in the food processor and puree until smooth.

Pour the beans into a small nonstick pot over medium low heat. Cook the beans, stirring frequently for about 10 minutes until thickened and heated through.

To prepare tostadas: Spread a couple of tablespoons of the beans onto each tostada shell. Top with lettuce, chicken, cheese and tomatoes. Then drizzle with cilantro ranch sauce. Serve immediately.

CRAVING MORE RECIPES?

• Crock Pot Taco Joes (+Video)
• Steak Bite Fajita Bowls
• Tex-Mex Ranch Potatoes
• Air Fryer Lemon Pepper Chicken Thighs
• Slow Cooker Chicken Thighs Meal

BBQ Chicken Tostadas

BBQ Chicken Tex-Mex Tostadas uses chicken thighs marinaded in fajita seasoning, then grilled and topped with an amazing cilantro ranch sauce!

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: BBQ Chicken Tostadas, Tex-Mex Tostadas

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 10

Calories: 398kcal

Author: Brandie @ The Country Cook

Ingredients

For the chicken:

• ▢ 1 ½ pounds boneless, skinless chicken thighs
• ▢ 2 Tablespoons oil
• ▢ 1 packet fajita seasoning

For the cilantro ranch sauce:

• ▢ ½ cup ranch dressing
• ▢ ¼ cup sliced pickled jalapeños
• ▢ 1 cup cilantro leaves

To assemble tostadas:

• ▢ 22 ounce can Bush's Grillin' Beans Steakhouse Recipe
• ▢ 10 tostada shells
• ▢ 2 cups shredded smoked cheddar cheese
• ▢ shredded lettuce, for serving
• ▢ diced tomatoes, for serving

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Instructions

• Place the chicken, oil and fajita seasoning in a large zip top bag. Massage the seasoning into the meat to evenly coat it and place into the refrigerator for at least one hour.
• In a food processor or blender, add in ranch dressing, jalapeños and cilantro. Puree until smooth. Put sauce into a lidded container and pop it into the refrigerator to chill.
• Preheat a grill over medium-high heat. Place the chicken on the grill (discarding the marinade.) Flip after about 5 minutes. Continue to cook for an additional 4-5 minutes (or until cooked through.) Remove from the grill and allow to rest for 5 minutes then shred into bite-sized pieces.
• Place the Bush's beans in the food processor and puree until smooth. Pour the beans into a small nonstick pot over medium low heat. Cook the beans, stirring frequently for about 10 minutes until thickened and heated through.
• To prepare tostadas: Spread a couple of tablespoons of the beans onto each tostada shell. Top with lettuce, chicken, cheese and tomatoes. Then drizzle with cilantro ranch sauce. Serve immediately.

Notes

• These would make great soft tacos! Also, boneless, skinless chicken breasts would work for this too!
• To make this low carb, serve on lettuce instead of tostada shells. 

Nutrition

Calories: 398kcal | Carbohydrates: 24g | Protein: 24g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 861mg | Potassium: 537mg | Fiber: 4g | Vitamin A: 500IU | Vitamin C: 3.8mg | Calcium: 219mg | Iron: 2mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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