Go Back
+ servings
Chipotle Chicken Tostadas

Chipotle Chicken Tostadas

Course Appetizer
Yield 32 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
  • cilantro
  • lime zest


  1.  Preheat oven to 450.

  2. 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:

  1. Mash together avocado, tomato, lime juice, garlic, cilantro, and salt to taste; chill in the refrigerator.

Make the chicken:

  1. 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.


  1. 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