Tuesday, February 7, 2012

Chipotle Chicken Tostadas

I went to a baby shower for our niece Ashley a few Sundays ago and made these yummy Chipotle Chicken Tostada bites. I wish I had pics from the shower, but I didn't bring my camera and haven't seen them yet. It was very girly (since shes having a girl) and was SO cute! I pinned this recipe on pinterest and it's from Apple A Day.

1/4 c. plus 2 TBSP chipotle salsa, pureed (She recommended Herdez brand)
1 large boneless, skinless chicken breast (I used 2 chicken breasts)
2 avocados
zest and juice of one lime
2 TBSP red onion, finely minced
1 clove garlic, pressed or finely minced
1 Roma tomato, seeds removed, finely chopped
2 TBSP fresh cilantro, minced
1/2 jalapeno pepper, seeds and ribs removed, finely minced (optional)
1/4 tsp. cumin
salt and pepper, to taste
24 round tortilla chips
24 cilantro leaves, for garnish
1.  The night before serving, pour 1/4 c. pureed chipotle salsa over the chicken breast and allow to marinate, tightly covered, in the refrigerator.  Turn once during marinating time.
2.  Cook the chicken, covered, in a saute pan.  Allow to cool, then shred.  Mix shredded meat with remaining two TBSP salsa.
3.  While chicken is cooling, make guacamole by combining all remaining ingredients (except chips) in a nonreactive bowl.  Mix together with a fork, leaving only small chunks.  Adjust salt and pepper as desired.
4.  Just before serving, top each chip with a generous TBSP each of guacamole and chicken.  Top with a cilantro leaf and arrange on a platter.
They were a big hit and very tasty. I would try to wait until right before to put them out as the chip does got soggy after a little with the guacamole on it. Sorry these are iphone pics so not the clearest.
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