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BBQ Chicken Tostada
Sweet and Tangy BBQ Chicken Tostada with Red Onion and Pineapple will WOW your Tastebuds. Family Voted MVP Recipe. A Quick and Easy meal.
5
from
3
votes
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Course:
Chicken
Cuisine:
Mexican
Prep Time:
5
minutes
minutes
Cook Time:
5
minutes
minutes
Additional Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
6
Servings
Calories:
399
kcal
Author:
Devour Dinner
Ingredients
3
Cups
Chicken Breast Shredded
1 ½
Cups
BBQ Sauce *Divided
1
Cup
Mexican Blended Cheese
¼
Cup
Red Onion Diced
½
Cup
Pineapple Tidbits
6
Corn Tostada Shells
Instructions
Instant Pot Shredded Chicken:
Place 1 cup water or broth in the bottom of Instant Pot
Add 2 large or 3 small boneless skinless chicken breasts into pot
add Salt and Pepper and 1 Tbs crushed garlic.
Set to Manual High/Pressure Cook for 15 minutes with a 15 minute natural release.
Remove chicken breasts and shred.
BBQ Chicken Tostada Instructions:
Mix 3 cups shredded chicken and 1 cup BBQ Sauce in a separate bowl and set aside
Dice ⅓ Cup red onion
Rinse and drain Pineapple
On a Cookie Sheet lay out 6 pre-packaged tostada shells.
Place ½ cup shredded chicken and bbq sauce mixture evenly on Tostada Shells
Add Red Onion and Pineapple to each shell with chicken
Sprinkle Mexican Blend Cheese on top
Drizzle remaining BBQ Sauce on to of each Tostada
Bake at 350 for 5 minutes.
Enjoy!
Notes
TIPS:
Use Rotisserie Chicken and piece up in this recipe. It's a huge time saver!
Make Shredded Chicken and freeze for later. Then pull out an let thaw and use for this recipe!
Nutrition
Calories:
399
kcal
|
Carbohydrates:
44
g
|
Protein:
24
g
|
Fat:
14
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.03
g
|
Cholesterol:
70
mg
|
Sodium:
1011
mg
|
Potassium:
415
mg
|
Fiber:
2
g
|
Sugar:
27
g
|
Vitamin A:
322
IU
|
Vitamin C:
3
mg
|
Calcium:
172
mg
|
Iron:
2
mg