Wednesday, September 12, 2012

Chipotle Chicken Tostada Bites

A group of friends and I get together every Tuesday for what we like to call 'Tini Tuesdays and each week we choose a different place to grab happy hour and talk about old college memories, our jobs, and whatever else comes up over a couple of glasses of wine. This Tuesday we decided to host a potluck at my house. Everyone brought over different dishes to share with one another and we all snacked on our favorites. We had so much fun sharing recipes and enjoying each other's food that I just had to share with the rest of y'all....Yes I just said y'all. I live with two Texans, it was going to rub off on me eventually.

Chipotle Chicken Tostada Bites


  • 1/4 cup chipotle salsa, pureed
  • 1 large boneless, skinless chicken breast
  • 2 avocados
  • zest and juice form 1 lime
  • 2 tbsp. red onion, finely minced
  • 1 roma tomato, seeds removed, finely chopped
  • 2 tbsp. fresh cilantro, minced
  • 1/2 jalapeno pepper, finely minced
  • 1/4 tsp. cumin
  • salt and pepper to taste
  • 24 round tortilla chips
  • 24 cilantro leaves, for garnish
The night before serving, pour 1/4 cup of the pureed salsa over the chicken and let it marinate, tightly covered in the refrigerator; turning once in the process.

Bake the chicken at 350 degrees for around 20 minutes, flipping once. Allow to cool slightly and shred.

While the chicken is cooling, make the guacamole by combining all remaining ingredients (except for the tortilla chips and cilantro garnish) in a large bowl. Add salt and pepper as needed.

Top each chip round with a heaping tablespoon of guacamole and then a tablespoon of the shredded chicken. Top the chicken with a cilantro leaf and arrange on a platter.

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