I saw little appetizers similar to this on Pinterest and decided to make a meal of it. I don’t know why but I think tostadas are way more fun to eat than a taco (when they’re basically the exact same thing!). Kensington was head over heels for this meal too. All our favorite things piled up on one big crunchy chip…genius!
This recipe serves four.
Shopping List
Tostada shells (right next to your taco shells)
1 pound chicken breasts (thawed or frozen, it doesn’t matter)
1 (10 to 15 oz) jar of your favorite salsa
1 (7 oz) can of chipotles in adobo sauce (right there on the Mexican food aisle), divided
1 (7 oz) can of chipotles in adobo sauce (right there on the Mexican food aisle), divided
Tab’s Guacamole (or any store bought kind you favor…but this homemade stuff is really the BEST!)
1 onion, chopped
a few tablespoons Extra Virgin Olive Oil (EVOO)
S&P
Cheddar Cheese, Sour Cream, extra salsa to garnish
In a slow cooker, add in your chicken and enough water to cover. Cover and cook on low 7-8 hours if frozen or 4-5 hours if thawed.
When you’re about ready to serve, remove two peppers from your can of chipotles and chop them up. In a small bowl, combine your salsa with the two chopped peppers and just a teaspoon or so of the adobo sauce (in the can with the peppers). Set aside.
In a large skillet over medium-high heat, heat up EVOO a minute or two. Toss in chopped onion and a generous amount of salt and pepper and saute until tender (about 15 minutes) stirring occasionally.
Once chicken is finished cooking, remove it to a separate bowl and shred with two forks. Discard all liquid.
Toss your shredded chicken in the salsa mixture.
Take your tostada shell and top with guacamole, sauteed onion, chicken and cheese. You can also add sour cream, extra salsa, chopped green onion…go crazy. Yum!
Enjoy!
