Ingredients

The following ingredients have 10 Servings
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 2 Tablespoons oil
  • 1 packet fajita seasoning
  • 1/2 cup ranch dressing
  • 1/4 cup sliced pickled jalapeños
  • 1 cup cilantro leaves
  • 22 ounce can Bush's Grillin' Beans Steakhouse Recipe
  • 10 tostada shells
  • 2 cups shredded smoked cheddar cheese
  • shredded lettuce, (for serving)
  • diced tomatoes, (for serving)

Instruction

  • Place the chicken, oil and fajita seasoning in a large zip top bag. Massage the seasoning into the meat to evenly coat it and place into the refrigerator for at least one hour.
  • In a food processor or blender, add in ranch dressing, jalapeños and cilantro. Puree until smooth. Put sauce into a lidded container and pop it into the refrigerator to chill.
  • Preheat a grill over medium-high heat. Place the chicken on the grill (discarding the marinade.) Flip after about 5 minutes. Continue to cook for an additional 4-5 minutes (or until cooked through.) Remove from the grill and allow to rest for 5 minutes then shred into bite-sized pieces.
  • Place the Bush's beans in the food processor and puree until smooth. Pour the beans into a small nonstick pot over medium low heat. Cook the beans, stirring frequently for about 10 minutes until thickened and heated through.
  • To prepare tostadas: Spread a couple of tablespoons of the beans onto each tostada shell. Top with lettuce, chicken, cheese and tomatoes. Then drizzle with cilantro ranch sauce. Serve immediately.