Buffalo Chicken Tostada Stacks

Ingredients

• boneless chicken breasts900 g
• cayenne pepper hot sauce240 ml
• salted butter85 g
• chipotle chilli powder — 1 tsp2.5 g
• seasoned salt — 2 tsp12 g
• tostada shells15 ea
• cheddar cheese — shredded115 g
• pepper jack cheese — shredded55 g
• avocado — sliced, for serving1 ea
• spring onions — sliced, for serving45 g
• sour cream120 g
• mayonnaise115 g
• buttermilk120 ml
• dried parsley — 3 tsp3 g
• dried dill2 tsp
• garlic powder1 tsp
• onion powder1 tsp
• pickled jalapeños100 g
• fresh chives — chopped6 g
• fresh coriander — for serving10 g

Method

1. In the bowl of a slow cooker, combine the chicken, hot sauce, butter, chipotle chilli powder, seasoned salt and black pepper. Cover and cook on LOW for 3-4 hours or HIGH for 2 hours. Alternatively, cook in a covered skillet over medium heat for 15-20 minutes, until the chicken is cooked through.
2. Shred the chicken and toss with the sauce. Remove the chicken from the sauce, reserving the extra buffalo sauce for serving. Preheat the oven to 425°F (220°C).
3. Assemble the stacks: arrange 5 tostada shells on a baking sheet. Top each with cheese and buffalo chicken. Add another tostada, cheese and chicken. Finish with a third tostada, then add chicken and cheese. Bake for 10 minutes, until the cheese is melted.
4. Make the ranch: in a glass measuring jug or blender, combine the sour cream, mayonnaise, buttermilk, parsley, dill, garlic powder, onion powder and 1/4-1/2 cup (about 50-100 g) of the pickled jalapeños. Whisk or blend until creamy, then stir in the chives.
5. Top each stack with ranch, coriander, spring onions, avocado and the remaining pickled jalapeños. Spoon the reserved buffalo sauce over the top. Enjoy!