I’m always looking for quick and easy recipes, especially now that fall sports season is starting! I can’t believe cheerleading season is here and even more exciting this year, I’m coaching my daughter’s squad. I cheered through high school and loved it. I have coached in the past, but since having kids it’s been on the back burner. This is Madeline’s third year of cheering and it was finally time to throw my hat in and coach. I know things are going to get crazy, but for some reason, it seems my family works better when we’re busy and we get more stuff done.
Anyways, this was a quick and easy recipe and you could always use leftover rotisserie chicken in place of raw chicken to make it even quicker! I love the dressing, it was the perfect compliment to the spicy barbecue sauce and sweetness of the corn. Plus who doesn’t love crunchy tortillas!? I ended up breaking up the tortillas for my son and he ate it like nachos. Whatever works these days!
Jalapeno Ranch Dressing
1/4 cup buttermilk
1/4 cup mayonnaise
1 jalapeno, seeds and ribs removed
1 garlic clove, minced
1 green onion, chopped
1 Tbsp lime juice
1 Tbsp
1/4 tsp salt
Tostadas
4 corn tortillas
1 Tbsp olive oil plus more for brushing
1 cup red onion, sliced
1 large boneless skinless chicken breast, patted dry and cut into 1/2 inch pieces
1/4 cup barbecue sauce
1/2 cup corn kernels
1 Tbsp chopped cilantro
Chopped green onion, for garnish
Using an immersion hand blender, combine the ingredients for the dressing until smooth. Transfer to a small bowl and refrigerate for at least 15 minutes.
Preheat oven to 400 degrees. Brush both sides of the tortilla with olive oil and place on a baking sheet. Bake for 4 minutes on one side and then flip over the tortilla and bake for an additional 4 minutes or until crispy.
In a large skillet over medium heat, warm the tablespoon of olive oil. Saute the onion slices for 3 minutes until they start to softened and then add in the cubed chicken. Cook until the chicken is fully cooked. Stir in the barbecue sauce, corn, and cilantro and cook for another 1 to 2 minutes or until everything is heated through.
Top each tortilla with some of the chicken mixture. Add a drizzle of dressing and top with green onions. Enjoy!
Source: Chocolate Moosey
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