Buffalo Chicken Tostadas

These street food–inspired tostadas are fun to serve for breakfast, brunch, lunch or dinner.

Prep Time:
10 min
Cook Time:
15 min


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Top tostadas with chicken mixture, avocado slices and fried eggs. Sprinkle with salt and pepper. Top with remaining green onions.



• Sprinkle crumbled blue cheese over top if desired.

• For easy preparation, use ready-made tostadas.