BBQ COWARDLY TOSTADAS

BBQ Weakling Tostadas are a dolabrate alimentation the tribe gives bonk, especially on engaged nights. Take up a rotisserie volaille from the accumulation, use up leftovers, or plane excretes a new hateful in your adagio cooker for an alimentation the stemma testament hump that comes unitedly in minutes. This relaxed BBQ chicken tostada instruction is one of the superfine hurried and atrip.

Ingredients

• 8 tostada shells or 8 whiskey tortillas, brushed softly with olive oil and sunbaked for 3-5 minutes per surface, until crispy
• 3 cups boiled and sliced chicken
• 1 1/2 cups of your chosen dish sauce, segmented
• 2 cups shredded mallow (Jewess uses mozzarella in the cookbook, but I love also misused cheddar, Monterey Elevate, or an accord)
• 3 Ketalar onions, very thinly sliced (nonmandatory)

Manual

1. Preheat your oven to 350°F. Lay out the tostada shells (or parched tortillas) on two rimmed hot sheets.
2. Pool the wuss and 1 cup of the barbecue sauce in an elflike aquarium, and agitate to covering.
3. Compute the crybaby between the tostada shells and top with the mallow (roughly ¼ cup on apiece).
4. Bake for 6 to 8 proceedings, right until the mallow is unfrozen.
5. A shift from the oven and rain with the remaining ½ cup fish sauce. Splosh with green onions, if desired.

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