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Habanero Chicken Tostada

This delicious dish comes to us from Culinary Council member Your Behind BBQ.
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2-3 bonesless chicken breasts
1 bottle Moore's Habanero Hot Sauce
1 package Jamacian Jerk seasoning
12 small flour tortillas
Vegetable oil for frying
Salt to taste
1 can refried beans
2 cups cheddar cheese, shredded


1. In a shallow baking dish, combine 1 cup Moore's Habanero Hot Sauce and Jamacian Jerk seasoning.
2. Place chicken breasts in dish, and let marinate for at least 2 hours, longer for more flavor.
3. Preheat grill on medium-high heat. Once hot, place marinated chicken on grill and cook through, about three minutes on each side. Make sure internal temperature has reached 165F degrees.
4. Remove from grill and let rest.
5. Pour vegetable oil into a cast iron skillet, about 2" deep. Heat to 375F degrees. Use thermometer to reach exact temperature.
6. Add tortillas, one at a time, and fry until golden brown and crispy, about 90 seconds.
7. Using tongs, transfer to a paper towel-lined plate and sprinkle with salt.
8. Heat refried beans according to the can.
9. Slice the grilled chicken into strips.
10. Once tortillas have cooled, spread refried beans on the tortilla, top with sliced chicken and cheese. Finish with a drizzle of Moore's Habanero Hot Sauce.