This sounds spicy. How can I control the heat level?

The heat comes from the chipotle chile in adobo. For less heat, use only one small chile and be sure to scrape out the seeds before you chop it. You can also use more of the adobo sauce from the can and less of the actual pepper for a smokier, milder flavor.

Can I make the chicken filling ahead of time?

Yes, absolutely! The chicken filling is a fantastic make-ahead component. You can prepare it completely and store it in an airtight container in the refrigerator for up to 3 days. Simply reheat it in a skillet or the microwave before assembling your Pulled Chicken Tostadas .

My tostada got soggy right away. How do I prevent this?

Tostadas are best assembled and eaten immediately for maximum crunch. To help prevent sogginess, make sure your chicken filling is nice and thick (not too watery) and you can even try layering the cheese on the tostada shell before the chicken mixture to create a slight barrier.

Pulled Chicken Tostadas: The #1 Ultimate 20-Minute Weeknight Recipe

The Ultimate 20-Minute Pulled Chicken Tostadas

A savory and smoky tostada recipe featuring a pulled chicken mixture cooked in a rich, flavorful sauce. The sauce base is started by rendering bacon and sautéing onions in the drippings, then adding pureed fire-roasted tomatoes, chipotle in adobo, and cumin. Shredded rotisserie chicken is simmered in this sauce and then spooned onto crispy corn tostadas. The dish is finished with a simple lime-dressed coleslaw, a drizzle of thinned sour cream, and chopped fresh avocado.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 4 servings (2 tostadas each) 1x
Category: Main Course
Method: Sautéing, Simmering
Cuisine: Tex-Mex
Diet: Gluten Free

Ingredients

Scale

5 slices bacon, chopped
2 onions, thinly sliced
One 14-ounce can diced or crushed fire-roasted tomatoes
2 cups shredded rotisserie chicken, skin removed (about 10 ounces)
1 chipotle chile pepper in adobo, chopped, plus 1 to 2 tablespoons sauce from the can
1/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 cups shredded coleslaw mix
Juice of 1/2 lime
8 corn tostadas
1/2 cup sour cream
1 avocado, chopped

Cook Mode Prevent your screen from going dark

Instructions

In a large saucepan over medium-high heat, cook the chopped bacon for 5 to 6 minutes, stirring, until it is lightly browned and crisp.
Add the sliced onions to the pan with the bacon and its rendered fat. Cook for about 10 minutes, stirring often and scraping the browned bits from the bottom of the pan, until the onions are soft and golden.
Meanwhile, puree the can of fire-roasted tomatoes in a blender.
Add the pureed tomatoes to the saucepan along with the shredded chicken, chopped chipotle pepper, adobo sauce, and cumin.
Cook for 1 to 2 minutes until the chicken is warmed through. If the sauce is too thick, add up to 1/4 cup of water. Season with salt and pepper to taste.
In a medium bowl, toss the coleslaw mix with the lime juice, 1/4 teaspoon of salt, and a few grinds of pepper.
Warm the tostadas according to the package directions.
To serve: Top the warm tostadas with the pulled chicken mixture and the prepared coleslaw.
Thin the sour cream with 1 to 2 tablespoons of water to make it drizzlable, then drizzle it over the tostadas.
Top with the chopped avocado and serve immediately.

Notes

Using pre-cooked rotisserie chicken is a major time-saver for this weeknight-friendly meal.
Scraping up the browned bits (fond) from the bottom of the pan after cooking the bacon adds a deep, savory flavor to the sauce.
Thinning the sour cream with a little water makes it easy to drizzle over the finished tostadas as a final garnish.

Nutrition

Serving Size: 2 tostadas
Calories: 600-700
Sugar: 10-15 g
Sodium: 900-1200 mg
Fat: 35-45 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 10-14 g
Protein: 30-35 g
Cholesterol: 90-110 mg

Find it online: https://cookupjoy.com/pulled-chicken-tostadas/