Chipotle Chicken Tostadas
|Canola oil spray||12 Ounce (1 Can)|
|Sour cream||1 Cup (16 tbs)|
|Roma tomatoes||3 , seeded and chopped|
|Fresh lime juice||1 Tablespoon|
|Chicken||2 Cup (32 tbs), shredded|
|Ketchup||3⁄4 Cup (12 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Apple cider vinegar||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Chili powder||1 Tablespoon|
|Chili paste||2 Tablespoon|
|Lime zest||1 Tablespoon (For Garnish)|
|Cilantro||1 Tablespoon (For Garnish)|
Preheat oven to 425 degrees.
Coat tortillas with spray on both sides.
Cut tortilla into 1/8 s.
Place each piece into muffin pan slots with the corners pointing up in order to create a triangular bowl look.
Bake 6-8 minutes or until they are golden brown around the majority of the chips.
Put the mashed avocado meat into a bowl and mix with sour cream, tomatoes and lime juice.
Place the guacamole in fridge.
To make shredded chicken, boil 2 breasts in water until cooked and tender; then peel apart at the fibers with hands until you have 2 cups worth.
Combine chicken with ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, chili powder and chili paste in a medium saucepan and cook on medium heat for 3-5 minutes, stirring frequently.
When finished, place some guacamole in bottom of tortilla chip then top with chicken mixture.
Garnish with lime zest, sour cream and cilantro.