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a double decker smoked bbq chicken tostada on a green plate topped with pineapple salsa
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5 from 1 vote

Smoked Chipotle BBQ Chicken Tostadas

Smoked pulled chicken in a chipotle bbq sauce served on grilled tostadas layered with refried black beans and cheese.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Traeger Recipes
Cuisine: Tex-Mex
Keyword: bbq chicken tostadas, smoked chicken tostadas, smoked pulled chicken, Traeger smoked bbq pulled chicken, traeger smoked boneless chicken thighs
Servings: 8 Tostadas
Calories: 575kcal
Author: Mason Woodruff

Ingredients

For the BBQ Pulled Chicken

  • 1 Red Onion quartered and thinly sliced
  • 2 pounds Boneless Skinless Chicken Thighs
  • 1 Tablespoon Yellow Mustard as a binder
  • 1 Tablespoon Ground Chipotle Chile Powder
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Ground Cumin
  • 1 1/2 cups BBQ Sauce*

For the Tostadas

  • 16 Corn Tortillas
  • 15 oz can Refried Black Beans
  • 8 oz Shredded Mexican Cheese
  • Cotija Cheese and Salsa for garnish**

Instructions

  • Preheat your smoker to 225ºF with the lid closed. If you're using a Traeger, use the Super Smoke setting.
  • While the grill preheats, rub the mustard over the chicken before adding the seasoning blend. Massage or stir to evenly coat the chicken in the seasoning and set aside.
  • Add the thinly sliced onion to the bottom of a cast iron skillet or smoker safe dish. Place the chicken thighs on top of the onion before going on the grill.
  • Cook for 1 hour.
  • Pour the BBQ sauce over the chicken and cover the skillet with foil. Increase the grill temperature to 350ºF and cook for 75-90 minutes until the chicken shreds easily.
  • Shred the chicken and stir everything together in the pan. Place the tortillas on the grill and let everything cook for 20-30 minutes until the BBQ sauce has thickened and the tortillas are crispy.
  • Once the tortillas are crispy, add about 3 tablespoons of heated black beans (microwave or heated on the grill) to 8 tortillas along with an ounce of cheese on each. Place another crispy tortilla on top and close the grill for 3-5 minutes to melt the cheese.
  • Serve the chicken on top of the tostadas and garnish with your choice of salsa and cotija cheese, if desired.

Notes

*I used Stubb's original sauce, which has 50 calories per 2 tablespoons. There are lower calorie options out there like G Hughes sugar free, if you're looking to save a few extra carbs and calories.
**I used a pineapple and mango salsa, which I think goes nicely with the spicy chipotle bbq sauce. Guacamole and/or a corn salsa would be other great options, as well as pickled onions or some type of cabbage slaw.
I developed this recipe on a Traeger Woodridge Elite with Traeger Signature pellets (hickory, maple, and cherry blend).

Nutrition

Serving: 1Tostada | Calories: 575kcal | Carbohydrates: 60g | Protein: 43g | Fat: 19g | Fiber: 9g