Chipotle Chicken Tostada Bites
(Makes 24)
You Will Need:
- 1/4 Cup plus 2 Tbsp Chipotle Salsa, Pureed
- 1 Large Boneless, Skinless Chicken Breast
- 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
Preparation:
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. Cook the chicken, covered, in a saute pan. Allow to cool, then shred. Mix shredded meat with remaining two TBSP salsa. 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. 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.
Recipe Via: Kelseys Apple A Day
