Savor the Flavor: Delicious Barbecue Chicken and Corn Tostadas with Homemade Jalapeño Ranch – A National Hummus Day Celebration

Cancel your dinner plans for today because it’s National Hummus Day, and there’s no better way to celebrate than with a vibrant, flavorful, and incredibly satisfying meal. Get ready to indulge in these incredible Barbecue Chicken and Corn Tostadas, perfectly complemented by a luscious homemade jalapeño ranch dressing. The best part? These tostadas are lovingly oven-baked to crispy perfection, not fried, making them a healthier and equally delicious option for your weeknight dinner or special occasion.

Happy National Hummus Day! For many, this celebrated day is a delightful excuse to enjoy one of the world’s most beloved and versatile dips. But are you truly familiar with hummus, or are you among those who have yet to discover its magic? Hummus, a staple of Middle Eastern cuisine, has transcended cultural boundaries to become a global phenomenon, gracing tables and inspiring countless recipes worldwide. Its rise in popularity is no surprise, given its rich flavor, creamy texture, and impressive nutritional profile.

At its core, hummus is a wholesome spread crafted from simple yet powerful ingredients. It features ground chickpeas (also known as garbanzo beans) blended harmoniously with tahini (a paste made from roasted sesame seeds), a generous drizzle of olive oil, a squeeze of fresh lemon juice, and often a touch of garlic and salt. This combination creates a dip that is not only incredibly flavorful but also packed with protein, fiber, and healthy fats, making it a fantastic addition to any diet.

While many people traditionally enjoy hummus as a dip, served alongside warm homemade pita chips or a colorful array of fresh vegetables, its culinary potential extends far beyond the snack table. Hummus is an exceptionally versatile ingredient, capable of elevating everyday recipes into something extraordinary. Think beyond the dip bowl and imagine it as a creamy base for sandwiches, a flavorful spread in wraps, or even as a surprising but delightful addition to pasta sauces. I’ve personally experimented with its versatility, using it as the foundation for creative dishes like a savory Tomato Mozzarella Flatbread, proving that hummus can truly transform a meal.

As much as I adore the process of cooking from scratch, there are certain meals where convenience often wins, especially during hectic weeks. Pizza, for instance, is one of those dishes where I sometimes “cheat” a little. On those particularly demanding days when my work schedule runs long, and I find myself still perfecting the shot of my banana cake at 4:00 PM when dinner prep should have already begun, a frozen pizza or two serve as my trusty “emergency dinner.” Or, after a long Saturday filled with errands, all I crave is the comfort of my couch and finishing a 30 Rock marathon, not spending an hour or two on homemade pizza dough that needs to rest and rise. While baking a beautiful homemade pizza on a leisurely Sunday afternoon sounds delightful, it’s simply not feasible for a busy weeknight.

This is where the genius of Mexican cuisine, specifically tostadas, comes into play. Thank goodness for their invention! Tostadas offer the perfect solution for a quick, customizable, and incredibly satisfying meal without the extensive wait times associated with traditional pizza dough. They are essentially crispy, toasted corn tortillas that serve as a delectable canvas for a wide array of toppings. I like to think of them as the ultimate “lazy (wo)man’s pizza” because they deliver all the joy and customization of pizza without the fuss. All you need to do is bake store-bought corn tortillas in the oven for a mere 8 minutes until they’re perfectly crisp, then load them up with your favorite ingredients. It’s the speed and simplicity that make them truly revolutionary for busy schedules.

While tostadas are fundamentally Mexican in origin, their beauty lies in their incredible adaptability. You can truly top them with practically anything your heart desires, blending culinary traditions to create unique and exciting flavor combinations. Take these Barbecue Chicken and Corn Tostadas with a homemade jalapeño ranch dressing, for example. They might lean more towards an American flavor profile than a traditional Mexican one, but that certainly doesn’t diminish their deliciousness. In fact, it highlights how versatile and open-ended the concept of a tostada can be. This fusion approach allows for endless creativity in the kitchen, making tostadas a go-to for impromptu meals and planned celebrations alike.

Creating these tostadas is a delightful and straightforward process. I started by spreading a generous layer of creamy hummus directly onto each crispy tortilla. This not only adds a wonderful foundational flavor but also a satisfying richness that differentiates it from typical tostadas. Next, I piled on tender, seasoned chicken breast, thinly sliced red onion for a touch of sharpness, sweet corn kernels, fresh cilantro for brightness, and a drizzle of smoky honey BBQ sauce. The grand finale was a generous application of our homemade jalapeño ranch dressing, easily whipped up in a blender. While I intended a delicate drizzle, my squeeze bottle had other plans, resulting in a more spooned-on application. But hey, tostadas are meant to be a little messy and gloriously unapologetic, right? It just adds to the authentic, hands-on eating experience!

Traditionally, tostadas are often prepared with a base layer of refried beans spread over the tortilla. However, in keeping with our National Hummus Day theme and my commitment to culinary exploration, I made a delightful swap. Instead of refried beans, I opted for some classic hummus as the foundational layer (a trick I also employed successfully in my hummus pizza). This substitution not only introduces a creamy, earthy flavor but also boosts the nutritional value with added protein and fiber, offering a lighter yet equally satisfying alternative. The result is a vibrant dish that truly celebrates the versatility of hummus while honoring the spirit of the tostada.

And now, a confession: I’m not entirely sure of the “proper” etiquette for eating a tostada. Many suggest a knife and fork, treating it almost like an open-faced sandwich. However, given how delightfully crisp and sturdy my oven-baked tortillas were, I found myself instinctively picking them up with my hands and enjoying them much like a mini, deconstructed pizza. The satisfying crunch and the medley of flavors with each bite made it an irresistible, hands-on experience. Whether you opt for cutlery or embrace the glorious mess with your hands, the most important thing is to savor every single mouthful of these delectable Barbecue Chicken and Corn Tostadas!

Barbecue Chicken and Corn Tostadas with Jalapeño Ranch

Yield:
4 servings

Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

Celebrate National Hummus Day with these quick and easy Barbecue Chicken and Corn Tostadas! Featuring a creamy hummus base, savory BBQ chicken, sweet corn, and a zesty homemade jalapeño ranch dressing, these oven-baked tostadas are a perfect weeknight meal or festive dish. Say goodbye to fried tortillas and hello to crispy, flavorful perfection.

Ingredients

For the Homemade Jalapeño Ranch Dressing

• 1/4 cup buttermilk (for tang and thinness)
• 1/4 cup mayonnaise (for creaminess and body)
• 1 fresh jalapeño, finely chopped (remove seeds for less heat, leave some for more kick)
• 1 clove garlic, minced (for aromatic depth)
• 1 green onion, chopped (adds a mild onion flavor)
• 1 tablespoon fresh lime juice (for brightness and acidity)
• 1 tablespoon cilantro paste or freshly chopped cilantro (for herbaceous freshness)
• 1/4 teaspoon salt (to enhance all flavors)

For the Barbecue Chicken and Corn Tostadas

• 4 corn tortillas (the foundation of our crispy tostadas)
• 1 tablespoon olive oil, plus extra for brushing tortillas (for cooking and crisping)
• 1 cup red onion slices (adds a sweet and tangy bite when cooked)
• 1 large boneless, skinless chicken breast, patted dry and cut into 1/2 inch pieces (the lean protein star)
• 1/4 cup your favorite barbecue sauce (for smoky-sweet richness)
• 1/2 cup corn kernels (sweetness and texture)
• 1 tablespoon cilantro paste or freshly chopped cilantro (more fresh herbaceous notes)
• 1/2 cup Sabra Classic Hummus (or your preferred brand, for the creamy base)
• Chopped green onion, for garnish (for a final fresh flourish)

Instructions

1. Prepare the Jalapeño Ranch Dressing: In a high-speed blender or food processor, combine the buttermilk, mayonnaise, chopped jalapeño, minced garlic, chopped green onion, fresh lime juice, cilantro (paste or chopped), and salt. Blend until the mixture is completely smooth and creamy. Taste and adjust seasoning if needed. Transfer to a small bowl or a squeeze bottle and refrigerate for a minimum of 15 minutes to allow the flavors to meld and the dressing to chill.
2. Bake the Tostada Shells: Preheat your oven to 400°F (200°C). Lightly brush each corn tortilla on both sides with a little olive oil. Place the oiled tortillas in a single layer on a baking sheet. Bake for 4 minutes, then carefully flip each tortilla over and bake for an additional 4 minutes, or until they are golden brown and perfectly crisp. Remove from the oven and set aside.
3. Cook the Barbecue Chicken Mixture: While the tortillas are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red onion and cook for about 3 minutes, or until it begins to soften. Add the cut chicken breast pieces to the skillet and cook for 3 minutes. Flip the chicken and cook for another 3 minutes, or until the chicken is fully cooked through and no longer pink. Stir in the barbecue sauce, corn kernels, and the remaining cilantro. Cook for an additional 1-2 minutes, just until all ingredients are heated through and coated evenly.
4. Assemble the Tostadas: To assemble each tostada, spread approximately 2 tablespoons of hummus evenly over the top of one crispy baked tortilla. Spoon a generous amount of the warm barbecue chicken and corn mixture over the hummus. Drizzle liberally with the homemade jalapeño ranch dressing and sprinkle with chopped green onion for garnish. Repeat this process with the remaining tortillas and serve immediately while the tostadas are still warm and crispy. Enjoy your delicious and easy meal!

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