Friday, August 30, 2013

Bacon Ranch Chicken Tostada

What is everyone's weekend plans for the holiday? Going away? Having a cook out? We will be hopefully hitting the outter beach with our 4x4 and having a bbq. 
Let me just tell you how good these turned out. Sooo bleepin good! Quick, easy and total man food! The kids fell in love also. I will defiantly making this for school night dinners. 
I hope everyone enjoys the last weekend of summer!
2 cups crock pot shredded chicken (I always have this on hand you can use a rotissere chicken if need be)
1/2 cup Chicken Broth
2 tablespoons of low sodium taco seasoning
4 pieces cooked and crumbled bacon
Ranch Dressing about 1 teaspoon per tostada
6 Corn or Flour Tortillas small taco size
2 cups Shredded Lettuce
1 1/2 cups Crumbled Pepper Jack Cheese Cheese

Heat chicken broth in a skillet over medium high heat. Once it is boiling turn heat to medium and add cooked chicken, taco seasoning mix well and reduce heat to low. 

Preheat the oven to 350°F.  Place tortilla shells on a baking sheet. Bake tostadas until the shells are crisp, about 4 minutes. 

Once tortillas are all cooked, start assembling the tostadas. Layer chicken, cheese, bacon then lettuce and drizzle with ranch dressing and enjoy!

*Shared with Weekend Potluck, GetHimFed, Weekend Wonders, Foodie Friday, Full Plate Thursday, Riverton Housewives Roundup, Pinit Thursday, Sugar&Spice, Tasty Thursdays, All My Bloggy Friends

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