Let’s say you need to prepare more than one appetizer for a party. Caramelized Bacon is clearly the first choice for a holiday party, but guacamole is a close second. Ok, maybe guac is really the first choice. It’s delicious and nutritious and green… festive!
While we can do some damage on a bowl of guacamole, if there’s a party that is just appetizers and dessert, sometimes it’s good to add even more substance. Enter these Chipotle Chicken Tostadas.
They’re quite beautiful, presentation-wise, yes? I even messed these up and cooked the tortillas in mini muffin pans, and they still looked good. I was wondering why they were so stubborn and wouldn’t easily stay in the mini muffin cups. Nothing like typing up a recipe and finally realizing my mistake! So now you know… use standard muffin tins.
Also, a rotisserie chicken makes this appetizer a piece of cake to prepare. I had the teenage boy do a good bit of this recipe for me. So no excuses that this is too hard. Don’t let the presentation fool you… you can do this!
I forgot to upload a photo of the tortillas in the muffin pans, and I’m presently without my computer. While you wait for that photo, you essentially center the a tortilla wedge over a cup of the muffin pan and gently push it down. The three corners should be sticking up to make a little bowl. Makes sense? Comment with your questions. Or just comment in general… especially if you try any of these recipes and like them!! Thanks, friends! ¡Buen provecho!
Chipotle Chicken Tostadas
- 4 8-inch flour tortillas
For the guacamole mixture
- 2 avocados
- 1/4 cup sour cream or plain yogurt
- 1/4 cup tomato, seeded and diced
- 1 tbsp lime juice
- 2 garlic cloves, minced
- 2 tbsp chopped fresh cilantro
- 1/2-1 tsp kosher salt
For the chicken
- 3/4 cup ketchup
- 3 tbsp brown sugar
- 2 tbsp chipotles in adobo sauce, chopped
- 2 tbsp soy sauce or liquid aminos (gf)
- 2 tbsp apple cider vinegar
- 1 tbsp chili powder
- 2 cups cooked chicken, shredded
For the garnish
- sour cream or plain yogurt
- lime zest
Preheat oven to 450.
Coat both sides of the tortillas with cooking spray (I use coconut oil spray). Stack and cut into 8 wedges; push into cups of standard muffin pans (see photo above). Bake 6-8 minutes, or until golden.
Make the guacamole:
Mash together avocado, tomato, lime juice, garlic, cilantro, and salt to taste; chill in the refrigerator.
Make the chicken:
Simmer ketchup, brown sugar, chipotles, soy sauce, vinegar, chili powder, and chicken in a medium-sized pot over medium-low heat for 8 minutes or until sauce is syrupy.
Top each tostada with 1 tbsp guacamole, then 2 tbsp chicken mixture. Garnish each tostada with sour cream, cilantro, and lime zest.
Source: Slightly adapted from Cuisine at Home, December 2007