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Cool Ranch Chicken Tostadas Recipe

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4.3 from 6 reviews

These cool ranch chicken tostadas feature a vibrant homemade dry ranch seasoning blend that infuses tender shredded chicken with bold flavors. Quick and easy to prepare using the Instant Pot and oven, this recipe is perfect for a flavorful weeknight dinner or a fun gathering. Crispy baked tortillas topped with melted cheddar, creamy avocado, jalapeño slices, and a tangy yogurt ranch sauce create a deliciously refreshing meal.

Ingredients

Dry Ranch Seasoning Blend:

  • 1/3 cup milk powder
  • 2 tablespoons nutritional yeast
  • 2 1/2 teaspoons onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried chives
  • 1 tablespoon dried parsley
  • 2 teaspoons dried dill
  • 3/4 teaspoon minced dried onion (or more onion powder)
  • 1 teaspoon kosher salt

For the Chicken:

  • 1 1/4 pounds boneless, skinless chicken thighs
  • 2 tablespoons ranch seasoning blend (from above)
  • 1/2 cup chicken broth
  • 2 tablespoons tomato paste

For the Tostadas:

  • 4 extra large tortillas (corn or flour)
  • Avocado oil spray (or avocado oil for brushing)
  • Shredded cheddar cheese (amount as desired)
  • 1 avocado, cubed
  • 1 jalapeño, thinly sliced (optional)
  • Cilantro for garnish (optional)

For the Yogurt Ranch Sauce:

  • 1/4 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon ranch seasoning blend (from above)

Instructions

  1. Prepare the dry ranch seasoning blend: In a clean jar or bowl, combine all dry seasoning ingredients and mix or shake well to thoroughly combine. Set aside.
  2. Cook the chicken: Place the chicken thighs in the Instant Pot along with 2 tablespoons of the dry ranch seasoning blend, chicken broth, and tomato paste. Stir to combine the ingredients. Lock the lid securely and set the Instant Pot to high pressure for 10 minutes. After cooking, allow a natural pressure release for about 5 minutes, then perform a quick release for the remaining pressure. Remove the lid and shred the chicken either directly in the pot or in a separate bowl. Keep warm.
  3. Prepare the tostadas: Preheat the oven to 400ºF (204ºC). On a cutting board, use a small bowl or circular object to cut three circles from each tortilla. Arrange the tortilla circles on a large baking sheet. Lightly spray both sides with avocado oil and sprinkle some dry ranch seasoning on each side, rubbing it in gently. If you don’t have a spray, brush the oil on instead. Bake the tortillas for 5 minutes until crispy on one side, then flip and bake for another 3 minutes. Remove from oven, top each tostada with shredded cheddar cheese, then return to the oven for 1 to 2 minutes until the cheese melts.
  4. Make the yogurt ranch sauce: While the tostadas are baking, combine Greek yogurt, mayonnaise, lime juice, and 1 tablespoon of the dry ranch seasoning in a small bowl. Whisk until smooth and well mixed. Optionally transfer the sauce to a squeeze bottle for easy drizzling.
  5. Assemble the tostadas: Once cheese has melted on the tostadas, top each with shredded chicken, a pinch more dry ranch seasoning, cubed avocado, jalapeño slices (if using), and cilantro leaves for garnish. Drizzle generously with the prepared yogurt ranch sauce. Serve immediately while hot and enjoy!

Notes

  • This recipe yields approximately 10 tostadas, serving about 4 to 5 people with two tostadas per serving.
  • The dry ranch seasoning blend can be made ahead and stored in an airtight container for convenient future use.
  • Use boneless, skinless chicken thighs for best tenderness and flavor.
  • If you prefer less heat, omit the jalapeño slices.
  • Avocado oil is recommended for its mild flavor and high smoke point when baking tostadas.
  • You can substitute Greek yogurt with sour cream for the ranch sauce if preferred.

Find it online: https://flavorspath.com/cool-ranch-chicken-tostadas-recipe/