Pulled Chicken Tostadas
Store-bought rotisserie chicken turns time-consuming pulled meat into dinner ready in less than half-an-hour. Dovetailing Tip: Use the Chicken you cooked on day 3 for today’s tostadas. Use the 5 slices of bacon you cooked on day 4 for todays tostadas.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 186
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 186
5 slices bacon, chopped
2 onions, thinly sliced
1-14 ounces can diced or crushed fire-roasted tomatoes
2 cups shredded rotisserie chicken, skin removed (about 10 ounces)
1 chipotle chile pepper in adobo, chopped, plus 1 to 2 tablespoons sauce from the can
1/4 teaspoon ground cumin
kosher salt and freshly ground pepper
2 cups shredded coleslaw mix
juice of 1/2 lime
8 corn tostadas
1/2 cup sour cream
1 avocado, chopped
Directions:
Cook the bacon in a large saucepan over medium-high heat, stirring, until lightly browned and crisp, 5 to 6 minutes. Add the onions and cook, stirring often and scraping the browned bits from the bottom of the pan, until soft and golden, about 10 minutes.
Meanwhile, puree the tomatoes in a blender. Add to the saucepan along with the chicken, chipotle, adobo sauce and cumin. Cook until warmed through, 1 to 2 minutes, adding up to 1/4 cup water if the sauce is too thick; season with salt and pepper.
Toss the coleslaw mix with the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Warm the tostadas as the label directs.
Top the tostadas with the chicken and coleslaw. Thin the sour cream with 1 to 2 tablespoons water; drizzle over the tostadas. Top with the avocado.
Source: foodnetwork.com
Meanwhile, puree the tomatoes in a blender. Add to the saucepan along with the chicken, chipotle, adobo sauce and cumin. Cook until warmed through, 1 to 2 minutes, adding up to 1/4 cup water if the sauce is too thick; season with salt and pepper.
Toss the coleslaw mix with the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Warm the tostadas as the label directs.
Top the tostadas with the chicken and coleslaw. Thin the sour cream with 1 to 2 tablespoons water; drizzle over the tostadas. Top with the avocado.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
