BBQ Chicken Tostadas Recipe

BBQ Chicken Tostadas Recipe | Crispy, Saucy & Flavorful

I just made a batch of these BBQ Chicken Tostadas Recipe and I’m excited to share how they turned out. The crisp shells, melty cheese, tangy BBQ chicken, and fresh toppings all come together in a way that felt festive yet easy. I felt like I discovered a new weeknight favorite.

In this post I’ll walk you through the recipe step by step, share tips I picked up while cooking, and inspire you to try your own twists. If you enjoy fun, cheesy bites, you can also try my Chicken Zucchini Poppers Recipe for another delicious snack idea. Let’s get cooking — you’ll see why I’m already planning leftovers.

Ingredients

Here are the ingredients you’ll need (serves 4 tostadas) along with short tips or explanations:

• 4 tostada shells – I prefer ready-made corn tostadas for their crispiness and convenience
• 16 oz (about 1 can) refried beans – they act as a creamy base layer and help anchor toppings
• 1 cup shredded cheddar cheese – freshly grated melts better than pre-shredded
• 1½ cups diced (or shredded) BBQ chicken – use cooked chicken tossed in BBQ sauce for flavor
• 1 cup shredded lettuce (iceberg or romaine) – adds crunch and freshness
• ¼ cup BBQ sauce – choose your favorite brand or homemade version
• ¼ cup sour cream – the cool tang balances the BBQ sweetness
• ½ cup pico de gallo – fresh tomato, onion, cilantro mix brightens every bite

Note: several serving

Variations

Here are some alternative ingredient ideas or enhancements you can try:

• Dairy-free: use a plant-based cheese and dairy-free sour cream so those avoiding dairy can still enjoy
• Sugar-free: pick a BBQ sauce without added sugar, or make your own using sugar substitute
• Spicy twist: add sliced jalapeños, chipotle sauce, or hot sauce for extra heat— and if you love spicy, melty combinations, you might also enjoy my Jalapeño Popper Stuffed Pretzel Rolls Recipe.
• Tropical version: top with drained pineapple tidbits or mango salsa for a sweet contrast
• Bean swap: instead of refried beans, try black beans or white beans mashed lightly

Cooking Time

Here’s how the timing breaks down:

• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes

Equipment you need

• Baking sheet – to assemble and bake the tostadas
• Oven (or toaster oven) – to melt cheese and heat toppings
• Small bowl – for tossing chicken with BBQ sauce
• Grater – for shredding fresh cheese
• Knife & cutting board – to prep lettuce, pico, chicken

How to Make BBQ Chicken Tostadas

Below are the key stages of preparation:

Prepare and toss the chicken

Start by ensuring your chicken is cooked (e.g. leftover, rotisserie, or pre-cooked). Dice or shred it, then toss with the BBQ sauce so it’s well coated and flavorful.

Layer the bases

Preheat your oven to about 400 °F (or ~200 °C). Spread a layer of refried beans over each tostada shell. Sprinkle shredded cheese atop the beans, then arrange the BBQ chicken mixture over the cheese.

Bake until melty & crisp

Put the assembled tostadas onto the baking sheet, then bake for 8–10 minutes (or until the cheese melts and the edges get crisp). Once out of the oven, top with lettuce, pico de gallo, and a drizzle of BBQ sauce and sour cream before serving.

Additional Tips for Making this Recipe Better

Here are things I learned when making this — secrets to better results:

• Use room-temperature chicken so the shell doesn’t get soggy from cold meat.
• Don’t overload the tostada shell — too much weight makes it soggy or break.
• Use fresh cheese, not pre-shredded, for better melt and texture.
• Let the baked tostadas rest for 1 minute to let toppings settle.
• If your shells are soft, crisp them a bit more in the oven before assembling.

How to Serve BBQ Chicken Tostadas

To make your tostadas look as good as they taste, here are serving ideas:

• Arrange on a large platter and garnish edges with lime wedges and cilantro sprigs
• Drizzle extra BBQ sauce over the tops in a decorative pattern
• Serve alongside bowls of guacamole, sliced jalapeños, or pickled onions
• Add a sprinkle of chopped cilantro or green onion for color contrast
• Serve with sides like Mexican rice, fresh salad, or street-corn

Nutritional Information

Here’s an approximate breakdown per 1 tostada (based on source values):

• Calories: ~438 kcal
• Protein: ~29 g
• Carbohydrates: ~40 g
• Fat: ~18 g

Make Ahead and Storage

Storage (in fridge)

You can store leftover toppings and chicken in sealed containers separately for up to 2-3 days. Keep the tostada shells separate so they don’t become soggy.

Reheating

To reheat, assemble again and pop into the oven (or toaster oven) for a few minutes until the cheese is melty and the shell is crisp. Avoid microwaves (it makes shells soggy).

Freezing

I don’t recommend freezing fully assembled tostadas—they lose crispness. But you can freeze the BBQ chicken or bean mix separately; thaw and reassemble on the day of serving.

Why You’ll Love This Recipe

Here are several reasons this recipe wins me over:

• It’s quick and easy – ready in about 20 minutes from start to finish.
• Highly customizable – you can swap or omit toppings for dietary needs.
• Crowd-pleaser – fun handheld dish ideal for family or casual meals.
• Flavor layering – creamy beans, tangy BBQ, crisp shell, fresh veggies all in one bite.
• Great for leftovers – cook extra chicken ahead, and assemble on demand.
  

Ben Carraoli

BBQ Chicken Tostadas Recipe

I just made a batch of these BBQ Chicken Tostadas Recipe and I’m excited to share how they turned out. The crisp shells, melty cheese, tangy BBQ chicken, and fresh toppings all come together in a way that felt festive yet easy. I felt like I discovered a new weeknight favorite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Ingredients Method Notes

Ingredients

  

• 4 tostada shells – I prefer ready-made corn tostadas for their crispiness and convenience
• 16 oz about 1 can refried beans – they act as a creamy base layer and help anchor toppings
• 1 cup shredded cheddar cheese – freshly grated melts better than pre-shredded
• 1½ cups diced or shredded BBQ chicken – use cooked chicken tossed in BBQ sauce for flavor
• 1 cup shredded lettuce iceberg or romaine – adds crunch and freshness
• ¼ cup BBQ sauce – choose your favorite brand or homemade version
• ¼ cup sour cream – the cool tang balances the BBQ sweetness
• ½ cup pico de gallo – fresh tomato onion, cilantro mix brightens every bite

Method

 

1. Start by ensuring your chicken is cooked (e.g. leftover, rotisserie, or pre-cooked). Dice or shred it, then toss with the BBQ sauce so it’s well coated and flavorful.
2. Preheat your oven to about 400 °F (or ~200 °C). Spread a layer of refried beans over each tostada shell. Sprinkle shredded cheese atop the beans, then arrange the BBQ chicken mixture over the cheese.
3. Put the assembled tostadas onto the baking sheet, then bake for 8–10 minutes (or until the cheese melts and the edges get crisp). Once out of the oven, top with lettuce, pico de gallo, and a drizzle of BBQ sauce and sour cream before serving

Notes

• Use room-temperature chicken so the shell doesn’t get soggy from cold meat.
• Don’t overload the tostada shell — too much weight makes it soggy or break.
• Use fresh cheese, not pre-shredded, for better melt and texture.
• Let the baked tostadas rest for 1 minute to let toppings settle.
• If your shells are soft, crisp them a bit more in the oven before assembling.