Barbecue Chicken Tostadas — When the Smoker Does the Heavy Lifting

Super Bowl week. Patriots vs. Rams. Nobody in Milwaukee cares because neither team is the Packers, but we'll watch because football is football and also because Super Bowl Sunday is America's second-best food holiday after Thanksgiving. I made the game-day spread at Dad's house: wings (three ways: Buffalo, garlic Parmesan, and a new one — Polish-inspired wings tossed in a horseradish-butter sauce that I invented this week and am very proud of), seven-layer dip, my loaded potato skins, and a pot of chili. The horseradish wings were the experiment — the butter gives them richness, the horseradish gives them heat that's different from hot sauce, more nasal, more clearing. Dad ate a dozen of them and said, "The horseradish ones." That's it. Just identified them. But the way he said it — reverently, like naming a child — I knew they were his favorite. The game was boring. Patriots won 13-3 in the lowest-scoring Super Bowl in history. Dad fell asleep in the fourth quarter. Mom pretended to watch while actually reading a novel with the book hidden behind a throw pillow. I ate wings and thought about pierogi fillings. At the brewery, Marcus and I are developing the spring lineup. He wants a lighter rotation — a pilsner, a blonde ale, something sessionable for patio weather. I pitched bringing back Helen's Wheat for spring/summer. Marcus agreed. It'll be back on the board by April. I'm also working on a new original recipe: a cream ale with lemon and lavender. Not Polish-inspired this time — just something I think would taste good. Light, floral, refreshing. Marcus raised an eyebrow at the lavender but said, "Try it." That's the beautiful thing about being assistant brewer with a boss who trusts you: he lets you try things. Even weird things. Even lavender. The smoker got used twice this week despite the cold: smoked a rack of St. Louis ribs on Saturday (three hours with hickory, then wrapped, then another two hours with a vinegar mop sauce) and smoked a whole chicken on Sunday (five hours with apple wood, beer can style). The ribs were tender and smoky with a perfect pull-from-the-bone texture. The chicken was golden and moist. Both were consumed rapidly. I'm becoming the guy in the building who smokes meat. There are worse reputations.

That apple wood-smoked whole chicken didn’t last long on Sunday, but what did survive made for the best Monday lunch I’ve had in a while — shredded cold, tossed with barbecue sauce, and piled onto crispy tostadas. After a weekend of running the smoker in February cold and feeding Dad a dozen horseradish wings, I needed something fast and satisfying that still honored all that smoky effort. These barbecue chicken tostadas are exactly that: a celebration of leftover smoked chicken dressed up just enough to feel intentional.

Barbecue Chicken Tostadas

Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 4

Ingredients

• 2 cups shredded cooked chicken (smoked or rotisserie works great)
• 1/2 cup barbecue sauce, plus more for drizzling
• 8 tostada shells
• 1 cup refried beans
• 1 cup shredded Mexican-blend cheese
• 1 cup shredded romaine or iceberg lettuce
• 1/2 cup pico de gallo or fresh salsa
• 1/4 cup sour cream
• 1 avocado, sliced or smashed
• 1/4 cup pickled jalapeño slices (optional)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Prep the chicken. In a small saucepan over medium heat, combine the shredded chicken and barbecue sauce. Stir to coat and heat through, about 5 minutes. Remove from heat and set aside.
2. Warm the beans. In a separate small saucepan or microwave-safe bowl, warm the refried beans until heated through and spreadable. Season with a pinch of salt if needed.
3. Toast the shells. Arrange tostada shells on a baking sheet. Bake at 375°F for 4–5 minutes until warm and extra crispy. Watch closely — they go from golden to burnt fast.
4. Layer the tostadas. Spread a thin layer of warm refried beans on each tostada shell. Spoon the barbecue chicken over the beans, then top with shredded cheese while the chicken is still warm so it melts slightly.
5. Add the fresh toppings. Layer on the shredded lettuce, pico de gallo, and avocado. Add pickled jalapeños if using.
6. Finish and serve. Drizzle with sour cream and a little extra barbecue sauce. Garnish with fresh cilantro and serve immediately with lime wedges on the side.

Nutrition (per serving)

Calories: 480 | Protein: 28g | Fat: 19g | Carbs: 47g | Fiber: 6g | Sodium: 820mg