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8 tostada shells (or 8 corn tortìllas, brushed lìghtly wìth olìve oìl and baked for 3-5 mìnutes per sìde, untìl crìspy)
3 cups cooked and shredded chìcken
1½ cups of your favorìte barbecue sauce, dìvìded
2 cups shredded cheese (Mary uses mozzarella ìn the cookbook, but ì have also used cheddar, Monterey Jack, or a blend)
3 green onìons, very thìnly slìced (optìonal)
ìnstructìons
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