Cool Ranch Chicken Tostadas

For the dry ranch seasoning blend:

• 1/3 cup milk powder
• 2 tbsps nutritional yeast
• 2 1/2 tsps onion powder
• 1 tbsp garlic powder
• 1 tbsp dried chives
• 1 tbsp dried parsley
• 2 tsp dried dill
• 3/4 tsp minced dried onion (or use more onion powder)
• 1 tsp kosher salt

For the chicken:

• 1 1/4 lb chicken thighs (boneless, skinless)
• 2 tbsp ranch seasoning blend (recipe above)
• 1/2 cup chicken broth
• 2 tbsps tomato paste

For the tostadas:

• 4 extra large tortillas (corn or flour)
• avocado oil spray
• shredded cheddar cheese
• avocado, cubed
• 1 jalapeño, sliced thin (optional)
• cilantro (for garnish, optional)

For the Yogurt Ranch Sauce:

• 1/4 cup Greek yogurt
• 2 tbsps mayonnaise
• 1 1/2 tbsps lime juice
• 1 tbsp ranch seasoning blend (recipe above)

For the dry ranch seasoning blend:

1. In a clean jar or bowl, combine all ingredients and mix or shake well to combine.

For the chicken:

1. Place the chicken in the Instant Pot with the rest of the ingredients and stir to combine. Secure the lid and be sure it's set to sealing.
2. High pressure for ten minutes and let it naturally release for about five minutes and then do a quick release.
3. Remove the lid and shred the chicken in a bowl, or just shred it right in the Instant Pot. Set aside and keep warm.

For the tostadas:

1. Preheat the oven to 400ºF.
2. Place the tortilla on a cutting board. Using a small circular object (like a small bowl), cut out three circles from the tortillas.
3. Transfer the tortillas to a large baking sheet and spray lightly with avocado oil on both sides and sprinkle some of the ranch seasoning on both sides, rubbing with your hands to incorporate. If you don't have oil spray, just brush with oil.
4. Place in the oven and bake for five minutes, until crispy on one side. Flip the tostadas over and bake for three minutes. Remove and top with cheese and then bake for one to two minutes longer, until the cheese has melted.

For the ranch sauce:

1. While the chicken tostadas are baking, combine all ingredients in a small bowl until well mixed. You can transfer to a squeeze bottle if you have.

Assemble:

1. Once the cheese has melted on the tostadas, top with shredded chicken, a pinch more dry seasoning blend, avocado, jalapeño and cilantro. Drizzle with the yogurt ranch sauce. Serve while hot and enjoy!