Description
These crispy light BBQ chicken tostadas are topped with juicy shredded chicken, melted mozzarella, and a sweet-spicy pineapple salsa. A fast, flavor-packed meal perfect for weeknights or summer gatherings.
Ingredients
Scale
- 8 extra thin corn tortillas
- Olive oil spray
- Pinch kosher salt
- ¾ cup reduced fat mozzarella cheese
- 2½ cups chicken breast, shredded
- ½ cup BBQ sauce (Stubbs Sticky Sweet)
- 15 oz canned pineapple, drained
- ½ cup red onion, diced
- 1 tsp chili lime seasoning
- 2 tbsp fresh cilantro, chopped
- 1 lime, juiced
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet.
- Lightly spray both sides of tortillas with olive oil and place on the sheet. Sprinkle with kosher salt.
- Bake tortillas for 6–8 minutes until golden and crisp.
- Remove, top each with shredded mozzarella, and return to the oven for 1–2 minutes to melt the cheese.
- In a bowl, combine shredded chicken with BBQ sauce.
- In another bowl, mix drained pineapple, red onion, chili lime seasoning, chopped cilantro, and lime juice to make salsa.
- Top each tortilla with BBQ chicken and pineapple salsa.
- Garnish with extra cilantro or lime wedges and serve immediately.
Notes
- Drain pineapple well to prevent soggy tostadas.
- Warm chicken before serving for best results.
- Make salsa and chicken ahead of time for easy assembly.
Nutrition
- Serving Size: 2 tostadas
- Calories: 410
- Sugar: 14g
- Sodium: 610mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 65mg