Chipotle Pulled Chicken Tostada with Homemade Salsa and Guacamole

Get Your Game on tomorrow with 3 tasty recipes

Chipotle Pulled Chicken Tostada with Homemade Salsa and Guacamole …click see more for all 3 recipes!

Ingredients

2 boneless/skinless chicken breast

1 one packet McCormick’s Barbecue Pulled Chicken Seasonings packet

2 chipotle peppers and sauce (sold in a small can, place remaining peppers and sauce in ziploc bag and freeze to use another time)

4 flour tortilla

1 cup shredded iceberg lettuce

2 cups four cheese shredded mexican blend

8 tablespoons homemade salsa (see recipe)

tablespoons sour cream

8  tablespoons guacamole (see recipe)

2 scallion diced

2 tablespoon fresh cilantro, coarsely chopped

2-3  cups La Spagnola vegetable-olive oil blend

Step-by-Step

1 place 2 chicken breast in crock-pot with chipotle peppers and 1 tablespoon sauce from can, and follow direction on McCormicks packet; cook 3-4 hours until chicken pulls apart easily

Note~ pulled chicken will keep 4 days stored in airtight container refrigerated

2  heat  oil in medium frying pan over high heat; using long kitchen tongs carefully place  and fry one flour tortilla at a time; drain excess and cool on wire rack lined cookie sheet

3 place fried tortillas flat on clean cookie sheet (usually fit 2 per cookie sheet); top each with ½ cup cheese, ½ cup pulled chipotle chicken

4  place in preheated oven set on high broil; cook 2-3 minutes until cheese melts; remove from oven; top each with 2 tablespoon salsa, sour cream, guacamole, ¼ cup lettuce, and sprinkle ½ tablespoon fresh cilantro over tops; serve immediately

Salsa

Ingredients

5-6 cups fresh tomatoes; diced

5 garlic cloves; minced

1 cup sweet onion; diced

1 jalapeno pepper; seeds removed

1 cup fresh cilantro leaves

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

juice of 1 lime

1 teaspoon cider vinegar

Step-by-Step

1 combine all ingredients in bowl of food processor fitted with metal blade; pulse process 8-10 times until chunky mixture comes together; will keep 5 days refrigerated in airtight container

Guacamole

Ingredients

4 ripe avocado; pitted and skinned

¼ cup diced red onion

1 medium vine ripened tomato; seeded and diced

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

1 teaspoon Tabasco  Sauce (adjust  amount to your liking)

juice of one lime

Step-by-Step

1 combine all ingredients in large mixing bowl; using back side of large serving fork mash until a slightly chunky texture is achieved

Note~ Keep store one pit of avocado in Guacamole to prevent oxidation