This was a happy accident the other night for supper.
I had some ingredients on hand, but no plan. Typical, right?
I threw what I had on hand together and Viola`! BBQ chicken Toastadas were born. Actually, they weren't born. A quick Google search proved that I am not the inventor of these. But, I did not know about them before I made them. So that should count for something.
These are supper easy and fast, so it has weeknight dinner written all over it.
Here is what you need.
6 Corn Tortillas
A few tablespoons of oil for frying
1 package of Butterball Oven Roasted Chicken Strips - found in the meat section of the grocery store.
1/3 cup BBQ sauce, or more or less to taste.
2 cups of cooked rice.
Toppings suggestions: Shredded cheese, we used Mozzarella, but Monterrey Jack would be great.
Heat up a few tablespoons of oil in a frying pan. Fry the corn tortillas for a few minutes on each side. Drain on a paper towel.
Add another tablespoon of oil to the pan and saute the chicken strips until they are heated up. Add the BBQ sauce and heat and stir until the chicken is covered.
Put a Corn tortilla on a plate and top with a scoop of rice. Top with some of the chicken strips. Sprinkle some of the cheese on top and let the heat from the chicken/BBQ sauce melt it up. Sprinkle with some Cilantro and serve!
This was a fast and delicious meal, even though I did not really invent it.
Have a great week!