GLUTEN-FREE
This takes the traditional Mexican dish—which is similar to an open-faced taco—and gives it a Texas spin. Dinner doesn’t get any easier than this: You take precooked rotisserie chicken, toss it in barbecue sauce, and add it to an air-fried tortilla. Topped with cheese and fresh coleslaw, it’s a family favorite.
MAKES 4 TOSTADAS
PREP TIME: 15 minutes
COOK TIME: 36 to 44 minutes
BAKE: 370°F
For the coleslaw
¼ cup sour cream
½ tablespoon white vinegar
¼ small green cabbage, finely chopped
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder
For the tostadas
2 cups pulled rotisserie chicken
½ cup barbecue sauce
4 corn tortillas
Olive oil spray
½ cup shredded mozzarella cheese
To make the coleslaw
1 . In a small bowl, toss to combine the sour cream, vinegar, cabbage, salt, pepper, and garlic powder.
2 . Refrigerate until ready to use.
To make the tostadas
1 . In a medium bowl, combine the rotisserie chicken and barbecue sauce. Mix well, and set aside.
2 . Spray the tortillas with olive oil, and place one in the air fryer.
3 . Place something on top of the tortilla to weigh it down (the cake pan accessory works well for this).
4 . Bake for 5 minutes. Repeat with the remaining tortillas.
5 . Top the cooked tortillas with the barbecue-coated chicken and the cheese.
6 . Place one tostada in the air fryer basket, and bake for 4 to 6 minutes. Repeat with the remaining tortillas.
7 . Since the chicken is already cooked, you know these are done when the cheese is melted and the meat is hot.
8 . Place a spoonful of the coleslaw on top of each prepared tostada and serve.
Ingredient tip: I have found prepackaged rotisserie chicken meat at stores like Costco. This eliminates the need to pick all the meat off of a cooked chicken, making it even quicker to assemble dinner. This is also a great way to use up leftover chicken or turkey.
PER SERVING (2 TOSTADAS): Calories: 532; Total fat: 15g; Saturated fat: 7g; Cholesterol: 127mg; Sodium: 1,462mg; Carbohydrates: 52g; Fiber: 6g; Protein: 47g