BBQ chicken tostadas are the perfect appetizer for your parties. Pulled chicken coated in a smoky sauce and piled on a crunchy tostada, topped coleslaw , and finished with mayo-chipotle sauce.
Place ketchup sauce, vinegar, mustard, Worcestershire sauce, chipotle powder (or paprika), brown sugar, and garlic powder in a cup and mix to combine. Set aside.
Pour the BBQ sauce into a pan, add the water and bring to a simmer.
Add shredded chicken to the pan, and simmer for a couple of minutes until the sauce thickens and coats perfectly the chicken. Set aside.
Make mayo-chipotle sauce
Place chipotle peppers, mayonnaise, cream, lime juice, sugar, salt, and vinegar in a food processor.
Add water and blend until you’ll have a smooth sauce.
Adjust salt to taste and transfer to a squeeze bottle or a jar.
Assemble:
Place 2 or 3 spoonfuls of BBQ chicken on each tostada.
Top with the Mexican cabbage salad and pickled jalapeños.
Drizzle with the chipotle sauce and serve.
Notes
You can use breast or chicken thighs boiled and shredded, or you can use rotisserie chicken or even turkey leftovers.
I used 4 chipotle peppers because I like my sauce very spicy. Adjust the quantities of chilies to achieve a sauce to your taste.
Nutrition info only refers to tostada shells and bbq chicken mixture.