Wednesday, October 19, 2016

Bush’s BBQ Tex-Mex Tostadas

Bush's Beans hosted a "Best Darn Backyard BBQ" Contest and when I saw that the prize was a Big Green Egg package, I knew I had to try to win one for Louis!
Well, it's my (and his) lucky day- I was chosen as one of their regional grand prize winners and pretty soon we'll have a Medium Big Green Egg Grill, an Egg Nest, set of two Egg Mates, a 10 pound bag of lump charcoal, an ash tool, grill gripper and a box of charcoal starters!
My kids (and I) love tostadas. They're delicious and really quick to throw together on a busy weeknight. This is my Tex-Mex BBQ twist on tostadas. I piled grilled fajita chicken and smoked cheddar cheese on top of a crispy tostada shell. Instead of traditional re-fried beans, I made BBQ re-fried beans using Bush’s Grillin’ Beans Steakhouse Recipe and drizzled the whole thing with a delicious jalapeno cilantro ranch sauce! If you have any leftover sauce, use it as a salad dressing- you won't be sorry! 

Bush’s BBQ Tex-Mex Tostadas
1 ½ pounds boneless skinless chicken thighs
2 Tablespoons oil
1 (1.12 oz) packet Fajita seasoning
¼ cup jarred sliced pickled jalapenos
½ cup ranch dressing
1 cup cilantro leaves
10 crispy tostada shells
8 ounces shredded smoked cheddar cheese
1 ½ cups shredded iceberg lettuce
Place the chicken, oil and fajita seasoning in a large zip top bag. Massage the seasoning into the meat to evenly coat it and place in the refrigerator for at least 1 hour.

Place the pickled jalapeno slices, ranch dressing and cilantro in a blender and puree until smooth. Place in the refrigerator to chill.

Pre-heat a grill over high heat. Place the chicken on the grill, smooth side down for 5 minutes. Flip and continue to grill for 4-5 minutes, or until cooked through. Remove from the grill and allow to rest for 5 minutes.

Place the Bush’s beans in a food processor and puree until smooth. Pour the beans into a large non-stick skillet over medium-low heat. Cook the beans, stirring frequently, for about 10 minutes or until heated through and thickened.

Shred the chicken into bite-sized pieces. Spread a heaping Tablespoon of the beans onto each tostada shell. Top with cheese, shredded chicken and lettuce. Drizzle with the cilantro sauce and serve immediately.
 Makes 10 tostadas.


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