Recipes

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

Nutrition Facts
  • 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
  • 1/4 tsp (1.25 mL) each salt and pepper

Instructions

  1. Pour enough canola oil into skillet to come 1/2 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.

Notes

Tips:

• Sprinkle crumbled blue cheese over top if desired.

• For easy preparation, use ready-made tostadas.