Chipotle Chicken Tostada Bites
1/4 c. plus 2 TBSP chipotle salsa, pureed (I
like Herdez brand)
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 Laurie's Buffalo Gourmet Thick & Hearty tortilla chips
24 cilantro leaves, for garnish
Cooking Instructions
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.
5. Best paired with Laurie's Buffalo Gourmet Thick & Hearty tortilla chips or for
enhanced chipotle flavor, use the Chipotle & White Corn tortilla chips
like Herdez brand)
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 Laurie's Buffalo Gourmet Thick & Hearty tortilla chips
24 cilantro leaves, for garnish
Cooking Instructions
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.
5. Best paired with Laurie's Buffalo Gourmet Thick & Hearty tortilla chips or for
enhanced chipotle flavor, use the Chipotle & White Corn tortilla chips
