Let’s talk football parties.
We’re getting into the height of football season; whether we’re talking NFL or NCAA. Before you know it, the Super Bowl will be here. Then spring games, then off-season trades, and then we’ll do it all over again next year.
Tailgating fans know BBQ is king. But what about hometown throwdowns? I’m talking watch parties at your friend or neighbor’s house. Those kind of parties offer a slew of different snacks and apps.
Two of my favorite football party foods are wings and pretty much anything Mexican. Mini chimichangas, queso, chips and salsa…those are the best party foods for a pigskin romp.
Why not combine the two? I thought to myself this past weekend.
What better way to meld the two foods together than to slap them on a tostada?! It’s easy and mobile while it delivers both a buffalo flavor with a Mexican twist.
Through the years, I’ve learned to follow a few rules when it comes to tostadas. It’s a relatively easy food to make, but it’s always good to stick to some tried-and-true methods.
Rule #1: Bake, don’t fry. You can still get a crispy tostada shell when you bake. The method also offers up a less-fatty version so you can pave the way for heavy toppings.
Rule #2: The higher the toppings, the closer to God. You know the old Southern saying, “The bigger the hair, the closer to God”? Well that’s where this rule comes from. There’s no height limit required on a tostada. The more you pile on, the better it will be.
Rule #3: Beans are the glue that holds everything together. Your toppings will stick better if they’re rooted to a sticky bean layer. Refried pinto or black beans work best here.
Rule #4: There’s no easy way to eat a tostada. Don’t even try. You’re going to make a mess. Your tostada will break apart. Toppings will spill off your plate. The faster you accept the mess, the better your tostada enjoyment will be.
Those are my tostada rules to live by. You can test them out by making this buffalo chicken & black bean recipe below!
Black & Blue Chicken Tostadas
Buffalo chicken tostadas with refried black beans, blue cheese, and pickled red onions.
- 1 lb. boneless, skinless chicken breast
- 1 TBS. olive oil
- 1 tsp. cumin
- 1 tsp. garlic powder
- salt & pepper
- 1 cup Frank’s Red Hot sauce, or other buffalo sauce
- 10 yellow corn tortillas
- 1 TBS. olive oil
- 1-2 tsp. chipotle chili powder
- salt & pepper
For the pickled onion:
- 1 red onion, sliced
- 1/2 cup apple cider vinegar
- 1 TBS. sugar
- 1 1/2 salt
- 1 can refried black beans, warmed
- Blue cheese crumbles
- Sliced avocado
- Extra hot sauce, for drizzling
- Make the buffalo chicken: heat one tablespoon olive oil in a large skillet over medium heat. Season chicken with garlic powder, cumin, salt and pepper. Cook chicken in skillet 4-5 minutes per side or until cooked through. Transfer to a plate to cool, and then shred (you can either use two forks or a mixer with a paddle attachment).
- Add buffalo sauce to shredded chicken and toss until coated.
- Make the tostadas: Preheat oven to 400 degrees. Brush tortillas with olive oil and sprinkle with chipotle chili powder, salt and pepper. Place on baking sheet and bake for 5 minutes. Carefully flip tortillas and then bake for another 3-6 minutes longer or until browned and crispy.
- Make the pickled red onion: In a large bowl, mix vinegar, sugar and salt. Add onion and toss. Cover and refrigerate until ready to use.
- Make your tostadas: Spread a spoonful of beans on tostada shells. Top with chicken, cheese, onion and avocado. Sprinkle hot sauce over the top if desired.