BBQ Chicken Chili Tostada Stack
Ingredients
  • 2cups Smokehouse 220 Sweet & Smoky BBQ Sauce
  • 3cups Chickencooked, shredded (light & dark)
  • 1can Tomatoes & Chilescanned, drained, diced
  • 1tbsp. Chile Powder
  • 2tsp. Jalapenofresh, minced
  • 2cloves garlicminced
  • vcup Onionchopped
  • 1tbsp olive oil
  • 2tsp. ancho chili powderground
  • 1½ tsp. cuminground
  • 1tsp. Smoked paprika
  • Salt To taste
  • 8ea. Corn tortillas
  • Ventura Foods Canola Oil As neededfor brushing and frying
  • 1ea. Avocadosliced
  • 1ea. Red Onionsmall, thinly sliced
  • ½cup Cilantro leavesfresh
  • 4oz. Queso fresco
Instructions
  1. Heat olive oil in a Dutch oven over mediumhigh heat.
  2. Add onion, garlic and jalapeño; sauté until softened, about 2 minutes.
  3. Add chili powder, tomatoes, and barbecue sauce; bring to a boil.
  4. Reduce heat and simmer 5 minutes.
  5. Reduce heat and simmer 5 minutes. 5. Add shredded chicken and simmer until chicken is heated through, stirring occasionally.
For Tostadas:
  1. Heat an inch of oil in a large skillet to 375°F
  2. Gently slide tortillas, one at a time, into
  3. hot oil. Turn after one minute. Cook until
  4. lightly golden.
  5. Drain on paper towel and sprinkle with
  6. spice mixture.
To Assemble:
  1. Layer cooked tortillas with cooked chicken.
  2. Drizzle with additional Sweet & Smoky BBQ
  3. sauce and top with avocado, red onion,
  4. cilantro and cheese.