Guys, you know I always keep it real with you, and today is no exception. So the group of us collectively known as “food bloggers”, well, we are kind of hypocrites.
You see, we love when you make our recipes, and we love even more when you tell us you made them. We love the most when you tell us how much you loved them. We even love when you tell us what you didn’t like because that helps us fix that recipe and make even better recipes in the future. We don’t even mind when you tell us everything you changed about the recipe and it was amazing, because even though what you thought was amazing was actually nothing even close to the recipe we created, hey, you used it as a starting point and made something you loved. We’re cool with that.
The only thing we don’t love is when you tell us that you used less of this and more of that, swapped this ingredient for that one, left this out, added something else, anddddddd… our recipe was terrible.
Hello, you didn’t make our recipe!! I’m sorry you thought your creation was terrible, but mine is pretty awesome and if you didn’t like yours, well, I bear no responsibility for that.
However, as food bloggers, it’s pretty much impossible for us to look at a recipe from a cookbook or another website or blog and just make it as-is. The creative juices are always flowing, and it’s just somehow beyond us to leave well-enough alone.
Hypocrites. But if we screw up someone else’s recipe, we keep it to ourselves. And if we change it and make a new, awesome recipe, we share it with all of our readers, as well as tell them about our awesome blogger friend who has another awesome recipe that inspired this awesome recipe, and you really need to make both.
BBQ Chicken Tostadas
Serves 4 ADJUST SERVINGS
Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love.
8 tostada shells (or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy)
3 cups cooked and shredded chicken
1 1/2 cups of your favorite barbecue sauce, divided
2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
3 green onions, very thinly sliced (optional)
Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets.
Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each)/
Bake for 6 to 8 minutes, just until the cheese is melted.
Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired.