Best Chipotle Chicken Tostadas Recipes

CHIPOTLE CHICKEN TOSTADAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray both sides of each tortilla with cooking spray; place on a baking sheet.
• Bake tortillas in the preheated oven until crisp and lightly browned, 6 to 8 minutes.
• While tortillas are baking, combine tomato, green onions, lime juice, and cilantro in a bowl; set aside.
• Mix cream cheese and chipotle pepper in a separate bowl until well blended. Remove tortillas from the oven. Spread mixture over tortillas; top with chicken and cheese.
• Return tortillas to the oven and continue baking until cheese is melted, about 5 minutes. Top with the tomato mixture, olives, and sour cream.

SPICY CHIPOTLE CHICKEN TOSTADAS

Steps:

• Make the spicy chicken topping:
• Fill a large pot with 8 cups water; stir in 1/4 cup salt. Add chicken and simmer over medium-low heat until just cooked through, about 45 minutes. Drain, then chop or tear chicken into bite-size chunks. Discard bones.
• Meanwhile, purée tomatoes, chiles, adobo sauce, pepper, cinnamon, and cloves in a blender until smooth.
• Cook onion in a large skillet over medium-high heat, stirring occasionally, until sweet and charred (you want more char than "caramelization"), 8-10 minutes. Add garlic and cook, stirring occasionally, until golden brown and fragrant, about 3 minutes longer.
• Add tomato mixture to skillet (it will splatter), reduce heat, and simmer, partially covered, about 30 minutes. Add chicken and chorizo, if using, and cook, stirring occasionally, until chicken is well-coated and moist and liquid is reduced and thickened, about 10 minutes more. Season with salt, if needed.
• Assemble the tostadas:
• If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
• Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup spicy chicken topping, then lettuce, onion, crema, queso fresco, and cilantro. Repeat with remaining tostada shells. Serve at room temperature.
• Do Ahead
• Spicy chicken topping can be chilled for up to 3 days. Reheat and let cool to room temperature before using.

CHIPOTLE CHICKEN TOSTADAS

Steps:

• Place chicken in a single layer in a large pot and cover with water. Bring to a boil, cover, reduce heat and simmer until cooked, about 7 minutes. Drain, transfer chicken onto a bowl or plate, let cool and shred.
• In a large, deep skillet, heat 1 cup oil until it reaches 360 degrees Fahrenheit (use a candy thermometer). Fry 1 tortilla for about 1 minute or until crisp, flipping the tortilla halfway through. Remove tortilla onto a plate. Let oil return to 360 degrees and repeat.
• Warm the remaining 1 tablespoons oil in a separate skillet over medium heat. Add onion and bell pepper, salt and pepper, and cook 7 minutes. Stir in adobo sauce and chicken, and saute for 2 minutes. Top the tortillas with the chicken mixture, lettuce and tomato, cheddar cheese and sour cream.

CHIPOTLE-CHICKEN TOSTADAS

Steps:

• Heat oven to 400ºF.
• Spray both sides of each tortilla with cooking spray; place on baking sheet. Bake 6 to 8 min. or until crisp and lightly browned.
• Meanwhile, combine next 4 ingredients; set aside. Mix cream cheese spread and chipotle peppers until well blended.
• Spread tortillas with cream cheese mixture; top with chicken and shredded cheese. Bake 5 min. or until cheese is melted. Top with tomato mixture, olives and sour cream.

CHIPOTLE CHICKEN TOSTADAS

Steps:

• 1. In a large stock pot, add chicken stock, chicken breasts and Chipotle peppers. Lightly salt. Bring to a boil, reduce heat to keep at a medium boil for an hour. Reduce heat to a simmer. Cook for 3 hours, stirring ocassionally. After the chicken has cooked for 4 hours or so, start to shred the chicken with tongs and a long handled fork. Crush the peppers with tongs. Simmer an additional 2 hours.
• 2. About a 45 minutes before the chicken is ready, make the salsa, heat the refried beans, make the guacamole and toast the corn tortillas in the oven until golden and crisp.
• 3. When chicken is done, drain in a collander and remove pepper skins.
• 4. To assemble, take a corn tortilla and spread some of the refried beans evenly over the tortilla, sprinkle with shredded cheese. Evenly spread the chipotle chicken over the cheese. Top with salsa and guacamole.
• 5. These tend to be a bit messy so have plenty of napkins on hand and enjoy!
• 6. This recipe is for 2 families so it will feed quite a few.

CHIPOTLE CHICKEN TOSTADAS

Steps:

• Heat oil and add onion, garlic and 1 tsp salt and pepper. Cook oil soft. Add cumin and paprika for 1 minute then add chicken, chipotles, and 1/4 cup water. Cook covered on low for 45 minutes, then take lid off and cook til liquid mostly gone and very tender. Shred cabbage and mix with sliced green onion, a little yogurt and cider vinegar Put all on top of tostada.