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Sheet Pan Pulled Chicken Tostadas
with Corn, Monterey Jack & Cilantro Slaw
with Cooked Pulled Pork
Active:
20m
Total:
20m
This take on the beloved Latin American dish (whose name is a reference to the toasted tortillas at its base) features tender pulled chicken coated in smoky guajillo sauce, fire grilled corn, and an herbaceous cilantro cabbage slaw. It's finished with a dollop of tangy sour cream.
Details
This take on the beloved Latin American dish (whose name is a reference to the toasted tortillas at its base) features tender pulled chicken coated in smoky guajillo sauce, fire grilled corn, and an herbaceous cilantro cabbage slaw. It's finished with a dollop of tangy sour cream.
Nutrition per serving
38g Protein / 6g Fiber / 790 Calories
30g Of Protein
Ingredients
10 oz
Cooked Pulled Pork
4 each
Flour Tortillas
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
2 tsp
Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)
⅓ cup
Guajillo Chile Pepper Sauce
¼ cup
Sour Cream
3 oz
Fire Grilled Corn
¼ cup
Cilantro Sauce
4 oz
Shredded Cabbage & Carrots
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the tostadas
Preheat the oven to 450°F. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Place the tortillas on the foil. Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper; turn to coat. Top the tortillas with the corn, cheddar and monterey jack, and up to half the spice blend, depending on how spicy you'd like the dish to be. Toast in the oven 4 to 6 minutes, or until the cheese is melted and the tortillas are lightly browned and crispy. Remove from the oven.
step 2
Make the slaw
Meanwhile, in a bowl, combine the cabbage and carrots, cilantro sauce, and a drizzle of olive oil; season with salt and pepper and stir to combine.
step 3
Warm the pork & serve your dish
In a microwave-safe bowl, combine the pulled pork (tearing the pieces apart before adding), guajillo sauce, and as much of the remaining spice blend as you'd like; season with salt and pepper. Microwave 1 to 2 minutes, or until the pork is heated through. Stir to thoroughly combine. Serve the toasted tortillas topped with the warmed pulled pork, cilantro slaw, and sour cream. Enjoy!
Instructions
step 1
Prepare the tostadas
Preheat the oven to 450°F. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Place the tortillas on the foil. Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper; turn to coat. Top the tortillas with the corn, cheddar and monterey jack, and up to half the spice blend, depending on how spicy you'd like the dish to be. Toast in the oven 4 to 6 minutes, or until the cheese is melted and the tortillas are lightly browned and crispy. Remove from the oven.
step 2
Make the slaw
Meanwhile, in a bowl, combine the cabbage and carrots, cilantro sauce, and a drizzle of olive oil; season with salt and pepper and stir to combine.
step 3
Warm the pork & serve your dish
In a microwave-safe bowl, combine the pulled pork (tearing the pieces apart before adding), guajillo sauce, and as much of the remaining spice blend as you'd like; season with salt and pepper. Microwave 1 to 2 minutes, or until the pork is heated through. Stir to thoroughly combine. Serve the toasted tortillas topped with the warmed pulled pork, cilantro slaw, and sour cream. Enjoy!
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