5 Layer BBQ Chicken Tostadas

I'm getting antsy. This is not an uncommon state of being for me. I'm always go, go, go. One activity to the next. I need the mountains and not just the ones out my backdoor. I want the tall granite peaks of the rockies. I'm getting greedy I know. While spring is beautiful in town, it is very much still winter up high in the rockies. My yearning for summer hikes by quiet mountain lakes is always particularly intense this time of year. I'm restless. I'm bursting with energy. I'm probably fairly obnoxious.

Blake is also quite antsy at moment, as he is in the middle of law school finals. The attitudes at our house are needless to say kind of grim. So we are self medicating with comfort food. Tostadas and pizza to be exact. Not doctor recommended but what's a little extra cheese in the name of happiness? 

These 5 Layer BBQ Chicken Tostadas were yummy. It's like putting 5 layer dip on a crispy corn tortilla and calling it a meal. Guacamole, cojita mashed black beans, salsa, BBQ pulled chicken, and sour cream create this delight. Your world is now complete or at least mine was. 

5 Layer BBQ Chicken Tostadas

Serves 4, inspired by Half Baked Harvest 

Corn tortillas 

4 tbs olive oil

1 cup BBQ sauce

1 lime, zested and juiced

4 cloves garlic, minced

1 jalapeno, seeded and diced

1/2 tsp cumin 

Salt and pepper to taste

2 chicken breasts

1 onion, chopped 

1 can of black beans 

1/2 cup feta or cojita cheese

Guacamole (can buy from the store or do a simple guac by mashing 1 avocado, the juice of 1 lime, 1/4 cup cilantro, 1 jalapeno (diced)) 

Jar of your favorite salsa 

Sour cream

Heat 3 tbs of the olive oil in a saute pan, until hot. Cook each corn tortilla 30-45 seconds per side in the oil, until crispy and set aside for later. 

Mix together BBQ sauce, lime zest and juice, 1/4 of the garlic, jalapeno, cumin, salt and pepper. Pour half the mixture over the chicken breasts. 

Heat your grill to medium high heat. 

While the grill is heating, heat 1 tbs of the olive oil in a saute pan over medium high heat. Add the onion and the rest of the garlic. Cook the onion and garlic for 5-7 minutes, stirring occasionally. Add the beans and cook until the beans have warmed through. Add the cheese and remove from heat. Using a potato masher, mash the beans into a chunky spread. Set aside. 

Grill the chicken 6-7 minutes each side, until cooked through. Using two forks pull the chicken into bite sized pieces. Pour the rest of the BBQ sauce over and mix in. 

To assemble spread the beans over the crispy corn tortilla, add the guac, chicken, salsa, and drizzle sour cream over the top.