BBQ Chicken Tostadas with Pineapple Salsa

• • 8 extra thin corn tortillas
  • olive oil spray
  • pinch kosher salt
  • ¾ c reduced fat mozzarella
  • 2½ c chicken breast, shredded
    • For quick prep time, use a rotisserie chicken.
    • This would be a great way to use up leftovers.
  • ½ c BBQ sauce, used: Stubbs Sticky Sweet
  • 15 oz pineapple, canned, drained
  • ½ c red onion, diced
  • 1 tsp chili lime seasoning
  • 2 tbsp cilantro, fresh, chopped
  • 1 lime, juiced

INSTRUCTIONS

1. Crisp the tortillas

   • Preheat the oven to 450°F.

   • Arrange the tortillas on a large baking sheet, lightly spray with olive oil, and sprinkle with kosher salt.

   • Bake for 5–10 minutes until golden and crisp, keeping a close eye so they don’t burn.

2. Prepare the chicken

   • Shred the chicken breast and toss with BBQ sauce until evenly coated.

   • Divide the chicken among the tortillas, then sprinkle with cheese.

3. Bake again

   • Return the assembled tortillas to the oven for a few minutes, just until the cheese melts.

4. Make the pineapple salsa

   • Dice the pineapple and red onion, chop the cilantro, and combine in a bowl.

   • Add the juice of one lime and a sprinkle of chili lime seasoning.

   • Toss well to combine.

5. Assemble & serve

   • Top the warm tostadas with the fresh pineapple salsa and enjoy immediately.

NUTRITION