Buffalo Chicken Tostadas
These street food–inspired tostadas are fun to serve for breakfast, brunch, lunch or dinner.
- Serves:
- 8
- Prep Time:
- 10 min
- Cook Time:
- 15 min
Ingredients
- Canola oil, for shallow frying
- 8 small corn tortillas (5-inch/12 cm)
- 1 1/2 cups ( 375 mL ) shredded cooked chicken
- 1 cup ( 250 mL ) prepared buffalo wing sauce
- 4 green onions, thinly sliced, divided
- 2 tbsp ( 30 mL ) olive oil
- 8 eggs
- 1 ripe avocado, halved, pitted, peeled and sliced
- ¼ tsp ( 1.25 mL ) each salt and pepper
Instructions
-
Pour enough canola oil into skillet to come ½ inch (1 cm) up side; heat over medium-heat. Working in batches, fry tortillas for 2 to 3 minutes or until golden brown and crisp; transfer to paper towel–lined tray.
-
In small saucepan set over medium heat, combine chicken and buffalo sauce; bring to simmer. Cook for 5 to 8 minutes or until heated through; stir in half of the green onions. Keep warm.
-
Meanwhile, heat olive oil in nonstick skillet set over medium heat. Working in batches, break eggs into skillet; cover and cook for 2 to 3 minutes for sunny-side up, or until cooked as desired.
-
Top tostadas with chicken mixture, avocado slices and fried eggs. Sprinkle with salt and pepper. Top with remaining green onions.
Notes
Tips:
• Sprinkle crumbled blue cheese over top if desired.
• For easy preparation, use ready-made tostadas.