Tiny Smoked Chicken Tostadas for Cinco de Mayo
Monday, May 5th, 2008
INGREDIENTS
3/4 cup chipotle salsa
1 can (8 oz.) diced tomatoes, undrained
1 Tbsp. cider vinegar
1 Tbsp. vegetable oil
1 small onion, thinly sliced
2 cups cooked chicken, coarsely shredded
1-1/2 tsp. salt
24 large corn tortilla chips
1 avocado, peeled and diced
1/4 cup (1 oz.) Sargento® Artisan Blends™ Shredded Parmesan Cheese
DIRECTIONS
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 24 appetizers
- Comine salsa, tomatoes and vinegar in blender or food processor; process until smooth; set aside.
- Heat oil in large skillet over medium heat; cook onions 5 minutes or until tender. Add salsa mixture to onions; simmer 5 minutes or until thickened. Remove from heat; stir in chicken and salt.
- Arrange chips on serving platter. Top each with heaping tablespoon of chicken mixture, avocado and shredded cheese.
