Chipotle Chicken Tostadas

karmakamilienne's Note:

Recipe by Julie Gutierrez, as published in February 2011 issue of All You magazine.

• Total Time: 27 mins
• Prep Time: 7 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 8.0 6-inch ...

• 1 lb boneless skinless chicken thighs
• 1 cup vegetable oil
• 1 tablespoon vegetable oil
• 8 corn tortillas (6-inch size)
• 1 onion
• 1 green bell pepper, seeded and chopped
• salt and pepper, to taste
• 2 tablespoons adobo sauce (from a can chipotle peppers)
• 2 cups shredded iceberg lettuce
• 1 medium tomato, chopped
• cheddar cheese, to taste (optional)
• sour cream, to taste (optional)

Directions:

1. 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.
2. 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.
3. 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.

Reviews

[Starrynews]

Delicious, quick, and easy. I used premade tostada shells that I had on hand, which made this especially fast to make. There is a nice kick from the adobo sauce and lots of flavors and textures with all of the veggies. Thanks for sharing! PAC Spring '12