Buffalo Chicken Tostadas with Creamy Celery Slaw

These Buffalo Chicken Tostadas are everything you love about buffalo chicken dip. Creamy, cheesy, tangy, and just the right amount of heat, but served up on crispy tostada shells for the ultimate crunch. The cool ranch celery slaw on top balances the bold buffalo flavor perfectly, giving you that classic wing-and-celery combo in every bite.

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Matthew holding buffalo chicken tostadas

Buffalo Chicken Tostadas with Creamy Celery Slaw

These Buffalo Chicken Tostadas are everything you love about buffalo chicken dip. Creamy, cheesy, tangy, and just the right amount of heat, but served up on crispy tostada shells for the ultimate crunch. The cool ranch celery slaw on top balances the bold buffalo flavor perfectly, giving you that classic wing-and-celery combo in every bite.
Prep 20 minutes
Cook 20 minutes
Total 20 minutes
Serves 6 people

Ingredients

For the Celery Slaw:

  • 4 ribs celery finely sliced
  • ¼ cup matchstick carrots
  • 4 oz sour cream
  • ¼ cup mayonnaise
  • ½ packet ranch seasoning mix

For the Buffalo Chicken:

  • 3 cups shredded rotisserie chicken
  • 4 oz cream cheese softened to room temperature
  • ¾ cup buffalo wing sauce or hot sauce
  • Remaining ½ packet ranch seasoning mix
  • 8 oz Colby Jack cheese divided

For Assembly:

  • 6 tostada shells
  • Extra buffalo sauce for drizzling

Equipment

  • 1 Medium Mixing Bowl
  • 1 Large mixing bowl
  • 1 Baking Sheet
Shop Equipment
Buffalo chicken tostadas and creamy celery slaw on a plate

Instructions

  • Make the Celery Slaw: Finely slice the celery ribs and place them in a medium mixing bowl. Add the matchstick carrots, sour cream, mayonnaise, and ½ packet of ranch seasoning. Stir until everything is evenly coated and creamy. Cover and place the slaw in the refrigerator to marinate while you prepare the rest of the recipe. Chilling it allows the flavors to blend and the celery to slightly soften while still staying crisp.
  • Prepare the Buffalo Chicken Mixture: In a large mixing bowl, combine the shredded rotisserie chicken, softened cream cheese, buffalo wing sauce, the remaining ½ packet of ranch seasoning, and 4 ounces of the Colby Jack cheese. Stir until fully combined. The cream cheese should blend smoothly into the chicken, creating a thick, creamy mixture. If needed, use a sturdy spoon or spatula to make sure everything is evenly incorporated.
  • Preheat and assemble: Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup. Arrange the 6 tostada shells in a single layer on the baking sheet.
  • Spread the filling: Evenly divide the buffalo chicken mixture among the tostada shells. Spread it out to the edges of each shell so every bite has plenty of flavor. The mixture should be thick and generous on each tostada.
  • Add the Cheese: Sprinkle the remaining 4 ounces of Colby Jack cheese evenly over the tops of the prepared tostadas. This layer will melt into a bubbly, golden topping in the oven.
  • Bake: Place the baking sheet in the preheated oven and bake for 10 minutes, or until the cheese is fully melted and the edges of the tostadas are slightly golden and crisp.
  • Top and Serve: Remove the tostadas from the oven and let them cool for a couple of minutes. Spoon a generous amount of the chilled celery slaw on top of each tostada. Finish with a light drizzle of extra buffalo sauce for added heat and presentation. Serve immediately while the shells are crisp and the cheese is warm and melty.

Notes

Other Ways to Serve the Buffalo Chicken Mixture

 
One of the best parts about this recipe is how versatile that creamy buffalo chicken filling is. If you have leftovers — or just want to switch things up — here are some easy and delicious serving ideas:
  • Buffalo Chicken Sliders: Spoon the warm mixture onto soft slider buns and top with the celery slaw for the ultimate handheld sandwich.
  • Stuffed Baked Potatoes: Split open a baked russet potato and pile the buffalo chicken inside. Finish with slaw and a drizzle of sauce.
  • Quesadillas: Spread between two flour tortillas with extra cheese and cook in a skillet until golden and crisp.
  • Buffalo Chicken Dip: Skip the tostadas and bake the mixture in a small casserole dish until bubbly. Serve with tortilla chips or celery sticks.
  • Wraps or Lettuce Cups: Roll into a tortilla with shredded lettuce and extra ranch, or spoon into butter lettuce leaves for a lighter option.
  • Flatbread Pizza: Spread over naan or flatbread, top with cheese, bake until melted, and finish with slaw after baking.
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