Bbq Chicken And Rice Tostadas Recipes

BARBECUE CHICKEN TOSTADAS

Barbecue Chicken Tostadas image

Lots of my recipes start out as fun ways to use leftovers-like this one! My kids love tostadas, so this day-after-cookout dinner was a big hit. -Lauren Wyler, Dripping Springs, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons lemon juice
2 tablespoons mayonnaise
1 tablespoon light brown sugar
1/8 teaspoon pepper
2 cups coleslaw mix
2 green onions, thinly sliced
1 cup baked beans
2-2/3 cups shredded cooked chicken
2/3 cup barbecue sauce
8 tostada shells
1 cup shredded smoked cheddar cheese

Steps:

Preheat broiler. Mix the first 4 ingredients; toss with coleslaw mix and green onions. Refrigerate until serving., Place beans in a small saucepan; mash with a potato masher until smooth. Cook over low heat until heated through, about 10 minutes, stirring frequently., Meanwhile, in another saucepan, mix chicken and barbecue sauce; cook over medium-low heat until heated through, about 10 minutes, stirring occasionally., To assemble, place tostada shells on ungreased baking sheets. Spread with beans; top with chicken mixture and cheese. Broil 3-4 in. from heat until tostada shells are lightly browned and cheese is melted, 1-2 minutes. Top with slaw. Serve immediately.

Nutrition Facts : Calories 612 calories, Fat 29g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 1113mg sodium, Carbohydrate 51g carbohydrate (21g sugars, Fiber 6g fiber), Protein 39g protein.

GRILLED CHICKEN TOSTADAS

Grilled Chicken Tostadas image

This healthy take on chicken tostadas is delicious and easy to prepare.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 30m

Number Of Ingredients 8

Ingredients

4 boneless and skinless chicken breast halves
8 corn tortillas (6 inches each)
1/4 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil, plus more for brushing
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
2 red onions, sliced into 1/2-inch-thick rounds
Chopped lettuce, sliced tomatoes and avocados, fresh cilantro, and sour cream, for serving

Steps:

Preheat oven to 375 degrees, with rack in center. Between two sheets of waxed paper, pound chicken breasts with a meat pounder until about 1/2 inch thick. Transfer chicken to a resealable plastic bag. Add lime juice, oil, salt, and pepper; refrigerate.
Place tortillas on a baking sheet. Brush tops with oil, and season with salt and pepper. Bake until crisp and golden, 10 to 12 minutes. Remove from oven; set aside to cool.
Heat a grill or grill pan over medium-high heat. Remove the chicken from refrigerator; discard marinade. Grill chicken until browned and cooked through, about 5 minutes per side. Let rest until cool enough to handle, about 5 minutes; cut into strips.
Brush onions with oil; grill until browned, about 3 minutes per side. Serve the tortillas topped with lettuce, tomatoes, avocados, chicken, onions, cilantro, and sour cream.

BARBECUED CHICKEN 'N' RICE

Barbecued Chicken 'n' Rice image

For this recipe, my daughters enjoy measuring the rice and stirring together the spices and other ingredients that go into the homemade barbecue sauce. The moist, tender chicken is one of their dad's favorites, so they're always proud to have played a part in making it.-Patricia Kaliska, Phillips, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1/3 cup chopped onion
2 tablespoons chopped celery
1 tablespoon butter
1 cup ketchup
1/3 cup packed brown sugar
3 tablespoons vinegar
2 tablespoons water
1 tablespoon Worcestershire sauce
2 teaspoons prepared mustard
1/2 teaspoon salt
2 garlic cloves, minced
Few drops hot pepper sauce, optional
1-1/2 cups uncooked long grain rice
1-1/4 cups chicken broth
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

Steps:

In a saucepan, saute onion and celery in butter until tender. Add the next nine ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. , Meanwhile, combine rice and broth in a greased 13-in. x 9-in. baking dish. Top with chicken and barbecue sauce. Bake, uncovered, at 400° for 55-60 minutes or until the rice is tender and meat juices run clear.

Nutrition Facts :

BBQ CHICKEN AND RICE TOSTADAS

BBQ Chicken and Rice Tostadas image

Another recipe from the back of the minute rice box. It uses cooked chicken so would be great for using up those leftovers. Looks yummy and could easily be doubled to serve more. There may seem to be a lot of steps, but I broke it down to make it easy for anyone to follow.

Provided by ladygwyn

Categories Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 (6 -8 inch) flour tortillas
1 cup long-grain minute rice, uncooked
1 cup cooked chicken, chopped
1 (11 ounce) can corn, drained
1/2 cup barbecue sauce
1 cup cheddar cheese, shredded
1 cup water

Steps:

Preheat oven to 350.
Spray both sides of tortillas with cooking spray.
Place in single layer on baking sheet.
Bake for 10 minutes or until crisp and light brown.
While tortillas are baking:.
Bring 1 cup water to a boil in large saucepan.
Stir in rice.
Cover, remove from heat, and let stand for 5 minutes.
Stir in the chicken corn and bbq sauce.
return to stove over medium heat.
cook and stir for 5 minutes or until heated through.
Spoon evenly over the warm tortillas, Sprinkle with cheese and serve.

Nutrition Facts : Calories 501.2, Fat 16.7, SaturatedFat 7.7, Cholesterol 55.9, Sodium 740.3, Carbohydrate 65.1, Fiber 4.3, Sugar 4.7, Protein 24.3

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