This one is a combination of cultures. Papa’s Barbeque Sauce & Mama’s Poultry Rub. Pizza from Italy. Tostada from Mexico. And that good ol’ love of eat' in. Mama’s Poultry Rub makes that chicken wana dance & with Papa’s Barbeque sauce this recipe just sings with flavor. It’s easy to make & fun to eat.
Sodium of the average Pizza starts out at 760 mg’s per medium slice. Tostada's start out at 730 mg’s and they both go way up from there. My Pizza Tostada has 247 mg’s of sodium and instead of salt it’s loaded with great flavors...
Rinse chicken with cool water then pat dry with paper towel.
Cut chicken into 1/2" strips and sprinkle with Mama's poultry rub.
Using your fingers rub the seasoning into the chicken. Set aside for 15 minutes and allow chicken and seasonings to combine.
Cooking Chicken & Veggies.
In a large deep skillet, squirt pan with olive oil spray and add red pepper flakes. Heat pan to medium and add onion. Sprinkle with 1/4 tsp no-salt seasoning. Cook onion till transparent. (about 3 minutes). Add bell pepper and cook for 3 minutes. Stir peppers several times while cooking. Move veggies to one side of pan.
Squirt pan with olive oil spray and add seasoned chicken strips. Cook for 2 minutes on each side. Add 1 Tbsp of Papa's barbeque sauce to each chicken strip and cook chicken for 3 minutes more.
Add a Tbsp of barbeque sauce to the veggies and mix through.
Time to put it all together.
Carefully remove chicken from pan and slice into bite size pieces.Place tostada shells on a baking sheet / cookie
sheet and layer ingredients.1 Tbsp of barbeque sauce, Shredded Cheese, Onions & Peppers and then the chicken.
Pre heat oven / Toaster oven to 400 degrees. Place tostada's in oven and cook for 4 minutes,
just until the cheese melts. Place in Serving Dish Place 1 Tbsp of barbeque sauce on top of tostada.