Buffalo Chicken Tostadas
– ½ lbs chicken breasts boneless, skinless, cut into strips – ¼ cup Buffalo Sauce or more/less to taste – 4 taco size tortillas corn or gluten-free tortilla – ¼ cup water – 1 tablespoon Ranch dressing packet seasonings
– 5 tablespoon sour cream – 1 ½ cup iceberg or romaine lettuce shredded – 12 Cherry or plum tomatoes cut in half – 1 medium avocado pitted, cut into medium chunks
– 3/4 cup Cheddar cheese shredded – ½ of small Jalapeno sliced thin – ½ tablespoon cilantro leaves chopped – 1 lime wedges for serving – Vegetable oil spray
Cook chicken with buffalo sauce on high for 2-3 minutes on each side. Reduce the heat and add water. Stir to coat. Simmer for 2-3 minutes and remove from heat.
Spray tortilla shells with oil and bake at 425 F until crisp on both sides. Top with chicken.
And cheddar cheese and transfer back to oven until cheese is melted.
Lay the tostadas on an even surface and top with toppings.
Tomatoes, lettuce, avocado, jalapenos, drizzle with fresh lime juice and sprinkle chopped cilantro on top.
Drizzle ranch or blue cheese dressing on top and serve right away!
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