BUFFALO CHICKEN TOSTADAS RECIPES

Steps:

• In a large bowl, combine chicken, hot sauce, celery and carrot
• Stir to combine and set aside
• In another large bowl, whisk together the mayo, buttermilk, olive oil and lemon
• Season with salt and pepper
• Stir in the dill, celery leaves, chives and lemon zest
• To the bowl, add the cabbage and toss to combine
• To assemble, place a heaping spoonful of the buffalo chicken salad onto the tostada and top with a heaping spoonful of the slaw
• Top each tostada with some blue cheese crumbles and eat!

Steps:

• In a medium skillet, melt the butter over medium-high heat.
• Season the chicken breasts with salt and pepper and add them to the hot pan. Cook for 2 minutes per side.
• Add in the buffalo sauce, stir everything to combine, and then cover the pan. Cook for 10 minutes and then uncover and cook for another 2-3 minutes. Turn the chicken to coat in the sauce as it cooks.
• Shred the chicken right in the pan with two forks. Toss it to coat in the sauce. Set aside.
• Whisk together the lime juice, ranch, vinegar, salt, and sugar in a large bowl.
• Stir in the coleslaw mix and toss well to coat evenly in the dressing. Season, to taste, with additional lime juice or salt. Set aside.
• Preheat the oven to 350°F and line two large baking sheets with parchment paper or foil.
• In a large skillet, heat the oil over high until it shimmers. Add the tortillas, one at a time, to the hot oil and cook for 20-30 seconds per side, or until the tortillas are golden and crisp (they may puff up a bit as they cook – gently push the air out of them when this happens so they stay mostly flat).
• Remove the tortillas from the hot oil and allow to drain on a baking sheet lined with paper towels. Sprinkle with kosher salt while they are hot.
• They will crisp up as they cool. Continue until all the tortillas have been crisped.
• Layer each crispy tortilla with some of the shredded buffalo chicken and the grated cheeses.
• Place the tortillas on the prepared baking sheets and then bake for 5 minutes or until the cheese is melted and everything is warmed through.
• To serve, take each tostada while still hot and pile on the limey slaw, a sprinkling of red onions, tomatoes, scallions, pickled jalapenos, and fresh herbs. Serve drizzled with more lime juice and dressing, as desired. If preferred, you can also top with a little crumbled blue cheese right before serving.