Barbecue Chicken and Corn Tostadas


Cancel your dinner plans for today because it’s National Hummus Day and you need to celebrate with these Barbecue Chicken and Corn Tostadas drizzled with a homemade jalapeno ranch dressing. Tostadas are oven baked, not fried.

Barbecue Chicken and Corn Tostadas with hummus

Happy National Hummus Day! Are you familiar with hummus? It’s becoming more and more popular, but there are still people out there who’ve never heard of it. It is a Middle Eastern spread made from ground chickpeas blended with tahini (sesame paste), olive oil, lemon juice, and a few other ingredients. Most people eat it as a dip with pita chips or vegetables, but hummus is a very versatile ingredient and can be used in everyday recipes, including a spread on some makeshift pizzas. As much as I enjoy cooking from scratch, pizza is the one meal I often cheat with and buy a frozen pizza or two to use as an “emergency dinner” for those days where I’m running behind on my work schedule and find myself still shooting my banana cake at 4:00 PM when I really should be prepping dinner or I’m out running errands all day on a Saturday and don’t have the energy to do anything other than plop down on the couch and finish watching 30 Rock. Even if I do have the time and energy, homemade pizza dough takes about 1-2 hours to prep because it has to rest and rise before you can use it. That’d be fine to make on a relaxing Sunday afternoon, but that doesn’t help me out during the week. Thank goodness the Mexicans invented tostadas.

Tostadas are toasted corn tortillas covered with a variety of toppings. I like to think of them as a lazy (wo)man’s pizza because all you do is bake store-bought corn torillas in the oven for 8 minutes then add your favorite toppings, much like a traditional pizza but without waiting for dough to rise. Although tostadas are typically Mexican, you can top them with practically anything you want. Take these Barbecue Chicken and Corn Tostadas with jalapeno ranch dressing for example. They are probably more American than Mexican, but that doesn’t make them any less delicious. I spooned some hummus onto a tortilla, topped it with chicken breast, red onion, corn, cilantro, and barbecue sauce then drizzled with a homemade jalapeno ranch dressing you can easily make in the blender (although mine was more spooned on than drizzled because my squeeze bottle exploded. Well, tostadas are meant to be messy, right?).

Barbecue chicken and corn on top of oven baked tostadas with hummus

Tostadas are usually made with refried beans spread on top of the tortilla. However, I swapped that out for some classic hummus. Confession – I don’t know how to properly eat a tostada. I think you’re supposed to eat it with a knife and fork, but because the tortilla was nice and crispy, I picked it up with my hands and started eating it like a mini pizza.

Barbecue Chicken and Corn Tostadas with hummus

Because it is indeed National Hummus Day, I teamed up with Sabra to celebrate. I’ve been eating Sabra for quite some time now, which all started two summers ago when I attended an event and won a year supply of hummus, and let me tell you – that is a lot of hummus for one girl to eat. My favorites are roasted garlic, basil pesto, and their new lemon twist. For my tostadas, I used their classic hummus as there is a lot of flavor going on. However, feel free to use your favorite hummus flavor.

Barbecue Chicken and Corn Tostadas with hummus

Ready to celebrate National Hummus Day? For one day only (May 21), Sabra is offering coupons for you to go buy some hummus. Which flavor will you choose?

Yields 4

Barbecue Chicken and Corn Tostadas

30 minPrep Time

15 minCook Time

45 minTotal Time

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Jalapeno Ranch Dressing
1/4 cup buttermilk
1/4 cup mayonnaise
1 jalapeno, chopped
1 clove garlic, minced
1 green onion, chopped
1 tablespoon lime juice
1 tablespoon cilantro paste or chopped cilantro
1/4 teaspoon salt
4 corn tortillas
1 tablespoon olive oil plus more for brushing
1 cup red onion slices
1 large boneless skinless chicken breast, patted dry and cut into 1/2 inch pieces
1/4 cup barbecue sauce
1/2 cup corn kernels
1 tablespoon cilantro paste or chopped cilantro
1/2 cup Sabra Classic Hummus
Chopped green onion, for garnish


  1. First make the dressing: In a blender, blend together the buttermilk, mayonnaise, jalapeno, garlic, green onion, lime juice, cilantro, and salt until smooth. Refrigerate for at least 15 minutes.
  2. Preheat oven to 400F. Brush each tortilla with some olive oil and place on a baking sheet. Bake for 4 minutes then flip and bake for an additional 4 minutes or until crisp.
  3. Meanwhile, in a large skillet over medium heat, heat the oil. Add the onion and cook for 3 minutes. Add the chicken and cook for 3 minutes then flip and cook for another 3 minutes or until the chicken is fully cooked. Add the barbecue sauce, corn, and cilantro and cook another 1-2 minutes or until everything is heated through.
  4. Spread 2 tablespoons hummus on top of 1 tortilla. Top with some of the chicken mixture, dressing, and green onion. Repeat with remaining tortillas. Serve immediately.


Disclosure: This post is sponsored by Sabra. Thank you for supporting me and the companies I work with as sponsored posts help pay for the costs of running Chocolate Moosey, including website hosting and groceries for recipe development.

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  1. I suddenly have a huge craving for tostadas. I already always having a craving for hummus. :)

  2. Never thought to use tostadas as a pizza crust! And baking them would be so much easier and less messy than frying! Hummus plus jalapeno ranch sounds dreamy!

  3. Words can’t express how much I love this recipe. I want all the tostadas. Pinned.

  4. Yum – thank you and have a Wonderful Long Weekend!

  5. Reading the first lines I went red – I have heard a million times about hummus but have never tasted it. I don´t know why, actually.

    • Actually you aren’t alone! At my last job, my coworkers heard of hummus but never tried it until I brought some in. I think you’ll like it. Try it with some pita chips or carrot sticks :)

  6. I firmly believe that hummus should be it’s own food group…but tostadas are a close second! Love the mash up of flavors here. Middle Eastern goes bbq!!

  7. SO much yum. Also, one NEVER eats a tostada with a fork.

  8. Hummus, BBQ Chicken and tostadas all in the same recipe?! This is my idea of food heaven! I LOVE Sabra, so I can’t wait to munch on 10 of these! Pinned!

  9. This will be on our table soon!!! love the addition of the dressing!

  10. Hummus is LIFE! It’s like you had me in mind when you made this–love everything about this, Carla!

  11. Oh my goodness these tostadas looks delicious, they are a must make for sure!

  12. I love tostadas and I haven’t made them in awhile! I do have tortillas in the freezer. I see tostadas on the menu soon. p.s. I totally just pick them up and eat them. Too messy to try and start cutting it all up.

  13. Oh my gosh, I haven’t had a tostada in SO long! This is a great reminder that I need to make some soon. What a creative use for hummus. And that homemade jalapeno ranch? Swoon.

  14. Tostadas go Mediterranean! Love this :)

  15. I love the idea of combining hummus with barbecue! So much flavor!!

  16. Wilma Manasse says:

    Love Hummus but my stomach doesn’t. What can I substitute for Hummus. Love Corn Tortilla’s, and often make Taco’s with them. Easy food prep. My son loves Spicy foods, so I keep Spicy Sauce’s in the house. You’d be surprised what he puts Tabasco on. Oh well, each to his own taste.
    Love all your recipes. I’m definitely a better cook with them.

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