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Smokehouse 220 Sweet & Smoky BBQ Sauce 2 cups
Chicken, cooked, shredded (light & dark) 3 cups
Tomatoes & Chiles, canned, drained, diced 1 can
Chile Powder 1 tbsp.
Jalapeño, fresh, minced 2 tsp.
Garlic, minced 2 cloves
Onion, chopped ½ cup
Olive Oil 1 tbsp.
Ancho Chili Powder, ground 2 tsp.
Cumin, ground 1½ tsp.
Smoked Paprika 1 tsp.
Salt To taste
Corn Tortillas 8 ea.
Ventura Foods Canola Oil (for brushing and frying) As needed
Avocado, sliced 1 ea.
Red Onion, small, thinly sliced 1 ea.
Cilantro Leaves, fresh ½ cup
Queso Fresco 4 oz.


  1. Heat olive oil in a Dutch oven over mediumhigh heat.
  2. Add onion, garlic and jalapeño; sauté until softened, about 2 minutes.
  3. Add chili powder, tomatoes, and barbecue sauce; bring to a boil.
  4. Reduce heat and simmer 5 minutes.
  5. Reduce heat and simmer 5 minutes. 5. Add shredded chicken and simmer until chicken is heated through, stirring occasionally.

For Tostadas:

  1. Heat an inch of oil in a large skillet to 375°F
  2. Gently slide tortillas, one at a time, into
    hot oil. Turn after one minute. Cook until
    lightly golden.
  3. Drain on paper towel and sprinkle with
    spice mixture.

To Assemble:

  1. Layer cooked tortillas with cooked chicken.
  2. Drizzle with additional Sweet & Smoky BBQ
    sauce and top with avocado, red onion,
    cilantro and cheese.



Hickory smoke and sweet molasses balanced with just the right amount of spice

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