Sweet and Spicy Chicken Tostadas

You’ll have some of the spice mixture left over, but you’ll want to make these a lot, so it’ll definitely get used.

Sweet and Spicy Chicken Tostadas
adapted from What’s Cookin’, Chicago?

2 tablespoons sweet paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dark brown sugar
1 1/2 teaspoons dried oregano
1 tablespoon kosher salt
1 1/2 teaspoons sugar
1 1/2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts
Tostadas (store bought or homemade*)
Cilantro ranch dressing
Shredded cheddar cheese
Salsa

1. Preheat the oven to 350 degrees. Combine all the spices in a small bowl.

2. Generously rub the spice mixture on the chicken, making sure to thoroughly coat.

3. Place the chicken on a baking sheet lined with foil. Bake in the preheated oven for 30 minutes, or until juices run clear and the chicken is completely cooked through. Remove from oven and allow to rest for at least 5 to 10 minutes. Using 2 forks, shred the chicken.

4. To assemble the tostadas, top each with chicken, shredded cheese, salsa, and a drizzle of cilantro ranch dressing.

*To make homemade tostadas, briefly fry corn tortillas in oil until crisp and lightly browned. Drain on a paper towel and cool slightly before topping.

Cilantro Ranch Dressing
1 1-ounce envelope Hidden Valley Ranch Dressing Mix
1 cup mayonnaise
1/2 cup milk
Juice of 1 lime (about 2 tablespoons)
2 cloves garlic, roughly chopped
1/2 cup roughly chopped cilantro
1/4 cup green salsa
Put all ingredients in a blender or food processor and combine. Make several hours ahead of time to allow for thickening.