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Chipotle Chicken Tostadas

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  Flour tortillas 3
  Canola oil spray 12 Ounce (1 Can)
  Avocado 1
  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.

Recipe Summary

Main Dish

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Chipotle Chicken Tostadas Recipe