Cool Ranch Chicken Tostadadillas with Honey Lime Crema. (2024)

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Switching things up with these fun Cool Ranch Chicken “Tostadadillas” with Honey Lime Crema. Homemade cool ranch tostada shells sandwiched with cheese, then oven-baked to create a “tostadadilla” – kind of a cross between crunchy tostadas and cheesy quesadillas. Top each tostadadilla with ground chicken seasoned with Mexican spices, shredded lettuce, and creamy honey lime crema. Just the right amount of melty cheese and CRUNCH with every bite. They’re easy to make and are so DELICIOUS.

Well, aren’t these are fun…I just felt like our Monday could use a little fun, you know?

I’ve been planning on sharing these for a while. And when I say a while, I really mean just a couple of weeks, but for me, that is a while. I don’t plan out recipes very far in advance because I love to share things with you guys RIGHT AWAY. If I hold onto a recipe concept too long, there’s a good chance that by the time I go to make it, I’ll have convinced myself it’s a bad idea. So in general, if I’m excited about something, I make it while I’m still excited and share it almost immediately after photographing it.

I would have made them sooner, but the timing just worked out this way.

So here we are. Let me introduce you guys to a tostada-dilla. A cross between a crispy tostada and an extra cheesy quesadilla.

The idea.

Honestly, I don’t know when, how, or why I thought this up. It’s not some genius idea by any means, but man these sure are a delicious twist on tostadas.

I guess to me, a regular old tostada just seems a little boring, I would very much rather eat a crunchy, cheesy taco. I love when foods have lots of flavor, layers of texture, multiple sauces, and yeah…cheese too.

When my brother Creighton suggested I make beef tostadas, I quickly said no, those sound boring. But then I thought about how I might improve upon the classic tostada, and somewhere along the way, these tosatadillas were born. They’re all things, crunchy, crispy, cheesy, creamy, and spicy. And the added bonus? Even though the ingredients list looks long (it’s all just dry spices), these are easy to throw together.

The details.

Start with the meat, I used ground chicken, but beef would be equally great. I seasoned it up pretty simply by adding in lots of smoky poblano peppers and a touch of tomato paste for a nice twist on the usual.

I like to start with cooking the meat, and while that’s simmering away, I make the “cool ranch” tostada shells.

The “cool ranch” tostada shells.

These tostada shells are truly something special. I’m really into making homemade seasonings right now, so I created a homemade mix for the cool ranch Doritos seasoning and put it on my tostadas. It’s so simple. It’s really just a mix of those dry ranch spices and herbs, along with paprika, chili powder, and a little grated cheese.

Bake the tostada shells until crispy, then sprinkle over the seasoning mix. The tostadas alone are reason enough to make these. They’re crispy, crunchy, and so perfectly seasoned.

I read a little about what’s in cool ranch Doritos. And while this isn’t the exact same mix, it is very similar. And the tomato paste used with the chicken brings in that tomato powder that’s used on the classic cool ranch Dorito.

PS. I don’t know what’s up with my weird desire to want to remake store-bought favorites, but I’m having fun with it.

Ok, now we assemble.

Layer the cheese between the tostadas and then bake them in the oven until the cheese is nice and melty. Now you have a tostada-dilla. Yes, I made the word up, but it does kind of work…right?

Anyway, while the tostadadillas are baking, gather all your toppings. I like to do a little smashed avocado and honey-lime crema as my sauce.

As soon as the tostadadillas come out of the oven, layer them up while they’re still nice and melty. Avocado, saucy seasoned-up chicken, then a little shredded cabbage or lettuce, jalapeños, and a sprinkling of cilantro. Then drizzle over that crema sauce and finish with a squeeze of lime…

And now they’re stacked and ready for enjoying.

I really do think you’ll enjoy every last crispy-crunchy bite. The chicken is a little spicy, but the crema cools things down a bit. And that cool ranch seasoning blend just seals the deal.

When everything is combined all together you have the perfect stack of fun Mexican-style food. These are really pretty hard to beat. And my family? Well, they’ve all agreed that these might just be a new favorite…the cheesy tostadadilla that got everyone! They really are extra special.

Looking for other fun Mexican night recipes? Here are some favorites:

Breakfast Quesadilla with Soft Scrambled Eggs and Avocado Salsa

Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema

Cauliflower Al Pastor Quesadillas with Lime Smashed Avocado

Lastly, if you make this Cool Ranch Chicken Tostadadillas with Honey Lime Crema be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!