Name: Cheesy Buffalo Chicken Tostadas with Cucumber Salsa & Ranch Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; ¾ (227 g) block cheddar cheese; 710 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 1 ½ English cucumbers; 1 ½ jalapeño peppers; 1 ½ cups plain Greek yogurt; ½ medium red onion; 12 small corn tortillas; 3 tomatoes; apple cider vinegar; black pepper; dill, dried; extra virgin olive oil; garlic powder; hot sauce; mayonnaise; paprika; salt

Cheesy Buffalo Chicken Tostadas with Cucumber Salsa & Ranch DressingCheesy Buffalo Chicken Tostadas with Cucumber Salsa & Ranch Dressing — a 40-minute dinner recipe with 19 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

¾ (227 g) block cheddar cheese

710 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

1 ½ English cucumbers

1 ½ jalapeño peppers

1 ½ cups plain Greek yogurt

½ medium red onion

12 small corn tortillas

3 tomatoes

apple cider vinegar

black pepper

dill, dried

extra virgin olive oil

garlic powder

hot sauce

mayonnaise

paprika

salt

Instructions

Preheat oven to 175°C (350°F).

Place broth in a large pot and bring to a boil over high heat.

Meanwhile, drizzle both sides of the tortillas with oil and sprinkle with salt; divide between two baking sheet pans. Place in the oven (it doesn't have to be fully heated), and bake, flipping halfway through, until tortillas are golden brown and crispy, 10-15 minutes. Remove from oven.

Once the liquid is boiling, add chicken to the pot and reduce heat to medium-low. Cover and cook until chicken is cooked through, about 15 minutes. Remove from heat.

While the chicken is cooking, wash and dry the fresh produce.

Small dice tomatoes. Place in a medium bowl.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl with the tomato.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Small dice and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel, halve, and mince onion. Add to the bowl, along with salt and pepper, then stir to combine the salsa. Set aside.

When the chicken is done, transfer to a large bowl. Using two forks, shred the chicken into bite-sized pieces.

Coarsely grate cheese. Add to the bowl with the chicken, along with yogurt, hot sauce, and spices. Stir to combine and set aside.

Place additional yogurt, vinegar, mayo, and spices in a small bowl, then stir to combine the ranch dressing. Add water, 1 tablespoon at a time, if needed, to reach a drizzling consistency. Set aside.

Halve lettuce lengthwise, then slice crosswise into thin (shred-like) strips.

To serve, divide crispy tortillas between plates; top with Buffalo chicken, lettuce, and salsa. Drizzle with ranch dressing and enjoy!

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