Buffalo Chicken Tostadas
Serves
8
Prep Time
10 min
Cook Time
15 min
Print RecipeIngredients
- Canola oil, for shallow frying
- 8 small corn tortillas (5-inch/12 cm)
- 1 ½ 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
- Step 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.
- Step 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.
- Step 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.
- Step 4
Top tostadas with chicken mixture, avocado slices and fried eggs. Sprinkle with salt and pepper. Top with remaining green onions.
Tips
Tips:
• Sprinkle crumbled blue cheese over top if desired.
• For easy preparation, use ready-made tostadas.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 270 |
| Fat | 17 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 15 g |
| Fibre | 2 g |
| Sugars | 1 g |
| Protein | 16 g |
| Sodium | 900 mg |
