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Chipotle Chicken Tostadas Recipe

Chipotle Chicken Tostadas Recipe


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These quick, easy, versatile tostadas are the perfect way to use up any leftover chicken you may have in the fridge.

Ingredients

  • 1 cup purchased refried beans, divided
  • 4 purchased corn tostada shells
  • 1 1/3 cups leftover roast chicken meat
  • 1 cup thinly sliced iceberg lettuce
  • 1/2 cup chopped seeded tomato
  • 1/2 cup crumbled queso fresco or feta cheese
  • Hot sauce, olive oil, and red wine vinegar for drizzling

Recipe Preparation

  • Spread refried beans over tostada shells. Top with chicken, lettuce, tomato, avocado, and cheese, dividing equally. Drizzle lightly with hot sauce, olive oil, and vinegar; serve with lime wedges.

Recipe by Marcela Valladolid,

Nutritional Content

One serving contains the following: Calories (kcal) 380.8 %Calories from Fat 45.7 Fat (g) 19.3 Saturated Fat (g) 6.0 Cholesterol (mg) 69.8 Carbohydrates (g) 27.6 Dietary Fiber (g) 6.9 Total Sugars (g) 2.1 Net Carbs (g) 20.7 Protein (g) 24.4Reviews Section

Crispy Slow Cooker Pineapple Chipotle Chicken Tostadas

If you&rsquore a sweet and spicy lover, these chicken tostadas will definitely earn a spot in your rotation. They&rsquore topped with crispy slow cooker pineapple chipotle chicken, mango salsa, and just the right amount of creamy guacamole and cotija cheese.

It&rsquos a flavor explosion! But not at the cost of calories. Each tostada has a whopping 18 grams of protein with just 200 calories and 5 Smart Points.

This recipe is technically a two-for-one deal. You could use the pineapple chipotle chicken in all kinds of recipes. Likewise, you could make the chicken tostadas with everything from shredded rotisserie chicken to your own favorite recipe.


Chipotle Chicken Tostadas

These zesty, delightfully crunchy tostadas are piled high with our take on refried beans and tender chicken cooked in a spicy chipotle sauce, whose smoky heat is balanced by a fresh tomato and crisp radish salsa served on top.
CLICK FOR RECIPE CARD

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Halve the lime crosswise. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Combine the halved tomatoes and halved radhishes in a bowl add the lime zest and the juice of 1 lime half. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the drained beans and 1/2 cup of water (carefully, as the liquid may splatter) season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 5 to 6 minutes, or until slightly thickened. Turn off the heat stir in the sour cream and the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Meanwhile, in a bowl, combine the sugar, 1 tablespoon of warm water, and as much of the chile paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Stir until the sugar has dissolved.

Place the tortillas on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper turn to coat. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven.

Meanwhile, pat the chicken dry with paper towels season with salt and pepper. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Assemble the tostadas using the toasted tortillas, mashed beans, cooked chicken, and salsa. Serve the tostadas garnished with the cheese and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Halve the lime crosswise. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Combine the halved tomatoes and halved radhishes in a bowl add the lime zest and the juice of 1 lime half. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the drained beans and 1/2 cup of water (carefully, as the liquid may splatter) season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 5 to 6 minutes, or until slightly thickened. Turn off the heat stir in the sour cream and the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Meanwhile, in a bowl, combine the sugar, 1 tablespoon of warm water, and as much of the chile paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Stir until the sugar has dissolved.

Place the tortillas on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper turn to coat. Toast in the oven 6 to 8 minutes, or until lightly browned and crispy. Remove from the oven.

Meanwhile, pat the chicken dry with paper towels season with salt and pepper. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Assemble the tostadas using the toasted tortillas, mashed beans, cooked chicken, and salsa. Serve the tostadas garnished with the cheese and sliced green tops of the scallions. Enjoy!


Chipotle Chicken and Black Bean Tostadas

These tostadas have a nice spice level that leans more towards mild. They’re easy to make and come together in less than 30 minutes, which makes them perfect for weeknight meals. Want to learn more about these tostadas and how to customize them for different dietary preferences? Read our Blog Comments & Tips for more info!

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RECIPE

(Check out our Step by Step Instructions below the recipe card.)

CHIPOTLE CHICKEN AND BLACK BEAN TOSTADAS

Ingredients

  • 2 garlic cloves, peeled and crushed
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 pound chicken breast cutlets (boneless and skinless)
  • 1 small onion, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon adobo sauce
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 28 ounces black beans (two 14 ounce cans), drained, liquid reserved
  • Sea salt and freshly ground black pepper, to taste
  • 8 tostada shells*
  • 1 lime, cut into wedges
  • 2 tablespoons cilantro leaves, chopped
  • 2 avocados, roughly chopped
  • 4 ounces cotija cheese crumbles

Instructions

  1. Using a sharp chef’s knife, peel and crush the garlic cloves, and set aside. Remove one pepper from the adobo sauce and finely chop, and set aside. Chop the chicken into bite sized pieces, and finely chop the onion.
  2. In a large frying pan or Dutch oven, heat the olive oil over medium high heat. Add the chicken and chopped onion, and sauté, stirring occasionally with a wooden spoon, until the chicken starts to brown and the onion is soft, about 5 minutes.
  3. Add the chopped chipotle pepper, adobo sauce, and garlic. Stir well, and cook for an additional 2-3 minutes.
  4. Add the cumin and cinnamon and cook for an additional minute until aromatic.
  5. Drain the beans, reserving the liquid in a separate dish.
  6. Stir in the beans and 2 tablespoons of the reserved liquid from the beans. Cover and cook over medium-low heat for 10 minutes, until the beans start to break down.
  7. Remove from the heat and let cool for 3 minutes. Mash the beans roughly in the pan with the back of a fork or spoon, leaving some beans whole. Season with salt and pepper to taste, and stir to combine. Spread the chicken and black bean mixture over the tostada shells.
  1. Cut the lime into wedges. Roughly chop the cilantro. Halve, scoop, and roughly chop the avocados.
  2. Garnish with crumbled cheese, chopped avocado, and cilantro. Serve with lime wedges.

Notes:

  1. We use store-bought tostada shells to save time, but you can easily make your own tostada shells at home using vegetable oil and tortillas. Pour vegetable oil into a large frying pan to a depth of one inch, and heat over medium-high. When the oil is hot, fry the tortillas in batches for 1 - 2 minutes on each side until golden and crisp. Remove with a slotted spoon, and drain on paper towels.
  2. Can substitute feta cheese for the cotija cheese.
  3. Two full tostadas make a single serving for a main dish, or you can serve the tostadas individually as an appetizer.
  4. This meal can be made vegetarian or vegan - simply omit the chicken and cotija cheese.

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.

Did you make this recipe?

Step by Step Instructions

Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.

Tostadas

Using a sharp chef’s knife, peel and crush 2 garlic cloves, and set aside. Remove one chipotle pepper in adobo sauce, finely chop, and set aside. Chop 1 pound chicken breast cutlets into bite sized pieces, and finely chop 1 small onion.

In a large frying pan or Dutch oven, heat 1 tablespoon of olive oil over medium high heat. Add the chicken and chopped onion, and sauté, stirring occasionally with a wooden spoon, until the chicken starts to brown and the onion is soft, about 5 minutes.

Add the chopped chipotle pepper, 1 tablespoon of adobo sauce (from the peppers in sauce), and garlic. Stir well, and cook for an additional 2-3 minutes.

Add 1 teaspoon ground cumin and ½ teaspoon ground cinnamon and cook for an additional minute until aromatic.

Drain 28 ounces black beans (two 14 ounce cans), reserving the liquid in a separate dish.

Stir in the beans and 2 tablespoons of the reserved liquid from the beans.

Cover and cook over medium-low heat for 10 minutes, until the beans start to break down.

Remove from the heat and let cool for 3 minutes. Mash the beans roughly in the pan with the back of a fork or spoon, leaving some beans whole. Season with salt and pepper to taste, and stir to combine. Spread the chicken and black bean mixture divided evenly over 8 tostada shells (see Note #1 below if you’d like to use fresh tortillas to fry your own tostadas).

Toppings & Garnishes

Cut 1 lime into wedges. Roughly chop 2 tablespoons of cilantro leaves. Halve, scoop, and roughly chop 2 avocados.

Garnish with 4 ounces of cotija cheese crumbles, chopped avocado, and cilantro. Serve with lime wedges.

We use store-bought tostada shells to save time, but you can easily make your own tostada shells at home using vegetable oil and tortillas. Pour vegetable oil into a large frying pan to a depth of one inch, and heat over medium-high. When the oil is hot, fry the tortillas in batches for 1 - 2 minutes on each side until golden and crisp. Remove with a slotted spoon, and drain on paper towels.

Can substitute feta cheese for the cotija cheese.

Two full tostadas make a single serving for a main dish, or you can serve the tostadas individually as an appetizer.

This meal can be made vegetarian or vegan - simply omit the chicken and cotija cheese.

VIDEO

How to Make Chipotle Chicken and Black Bean Tostadas - Quick Tutorial

Blog Comments & Tips

A flavorful and customizable appetizer or main dish!

These Chipotle Chicken and Black Bean Tostadas are just loaded with flavor! I am not the world’s fastest at chopping ingredients, but I find that the components for this recipe are fairly quick to prep, and the whole meal comes together in about a half hour. Because of how easy these tostadas are to prepare, I really love them for weeknight meals. However, they also have an elegance to them that lends itself nicely to serving as an appetizer for dinner with guests.

These are so delicious, and my family gets excited when I make them. The chicken turns out moist and tender and perfect every time. It’s also fun to customize the toppings, which my daughters love to do, so I tend to serve the components buffet-style and allow everyone to dish themselves up to their heart’s desire.

We also love that this meal can be altered to suit whomever is being served. If you are serving vegetarians and carnivores, the chicken can be cooked and served separately (see the Pimp Our Recipe section below for details). Vegans can easily partake in this manner as well, just hold the cheese.

Another wonderful thing about this dish is that it can be served as a main course (2 tostadas per guest), an appetizer (1 per guest), or eat just one as a lunch item. If you are looking to round this out with some sides, try serving with a nice light side salad or some rice. And, if you really want to have fun with it, replace the tostada shells with tortilla chips, and you’ve got nachos!

This dish is somewhat higher in calories than our typical entrée selections, but it’s also high in protein and filled with mostly healthy elements. If you want to cut down on calories, consider removing the tostada shells, using only chicken or beans (not both), and skipping the avocados and/or cheese toppings. However, we do recommend using all of the components if possible as they complement each other very well to create extreme satisfaction overall!

How do you ensure the best results from our recipe?

Our 5 tips for making great Chipotle Chicken and Black Bean Tostadas:

Embrace the flavor and use fresh spices! Always check your pantry staples to ensure that they are not expired.

Use organic chicken, which has more flavor than non-organic.

Use the freshest veggies and fruit you can find.

Try making your own tostadas! Store-bought are a good option but have a lot of sodium. You can quickly and easily pan-fry tortillas (using our instructions in the Notes section #1 above) to get delicious, warm, fresh, and crispy tostadas.

Make sure your avocados are the perfect ripeness. The skin should be slightly softened but not squishy and a dark green, almost purple, color (medium green typically indicates they’re not quite ripe yet). A good way to test ripeness is to try to push the stem into the fruit. If it doesn’t go in, it’s not ripe. If it sinks way down very quickly, it’s too ripe. If it goes in softly, the avocado should be the perfect ripeness.

Want to adjust for dietary preferences? It’s time to customize and Pimp Our Recipe.

Pimp Our Recipe:

Reduce the Spice: Do not use the chipotle pepper, and do not add adobo sauce.

Make It More Spicy: Double or triple the amount of chipotle peppers and adobo sauce to your taste.

Make It Vegetarian: Make this dish without the chicken. If serving for a range of guests that includes carnivores as well, cook the chicken separately in 1 teaspoon olive oil, ½ teaspoon cumin, and ¼ teaspoon cinnamon. When serving, spread the black bean mixture over the tostada shells, add the chicken on top of the black beans for your carnivorous guests, then top and garnish.

Make It Vegan: Cook this dish without the chicken, and omit the cheese topping.

Make It Healthier: Bake the tostadas in the oven. Spread tortillas on a baking sheet and spray (or brush) lightly with olive oil, then bake at 350°F for 4-5 minutes per side (a total of 8-10 minutes).

Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, and YouTube!


If you’re craving something with a ton of flavor for your next party or get together, then you have to try these Chipotle Chicken Tostadas. Appetizer size bites of yumminess that can’t be beat! We’ve taken these to parties as a starter and even had them for dinner with some tasty sides or a salad.

CHIPOTLE CHICKEN TOSTADAS

Like this recipe? Pin it to your appetizer pinboard!

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True confession. I could eat appetizers for dinner most nights of the week! Grilled pesto shrimp skewers and strawberry balsamic flatbread are two of my favorites!

These quick, easy, versatile tostadas are the perfect way to use up any leftover chicken. Or if you’re in a hurry, purchase a roasted chicken and just shred some chicken for the recipe. Either way, it turns out wonderful mixed with the chipotle pepper sauce atop your crispy baked tostada chips.

As summer comes to a close, I’m trying to eeek out every last bit of outdoor entertaining because I love it that much. I plan to serve these tostadas tapas style with other Mexican side dishes and a nice seasonal beer several more times. The great thing though, this recipe works for any season. Its bold flavors pair well with wintery comfort food too.

Tips for Making Chipotle Chicken Tostadas

  • 8-10 inch tortillas work best when cut to fit in your muffin pan.
  • Make sure you cook the tortillas enough to make them crispy.
  • You can use either regular or whole wheat tortillas in the recipe, both are good.
  • You could totally make this meatless by taking out the chicken (or using your favorite chicken substitute), you’d be just as satisfied with its bold flavors.
  • You may want to make extra sauce, it’s that good!

Crunchy, spicy and with a perfect smokey flavor, even the most discerning eaters love this recipe – you will too!

Want more chipotle recipes?

Tools used to make this Chipotle Chicken Tostadas recipe

Muffin Tin: Muffin tins are great for all kind of baked goods! I use mine for muffins, cupcakes, appetizers, and egg cups!

Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!

Medium Saucepan: I don’t what I’d do without this saucepan. It gets used in my kitchen every day. The glass lid even has strainer sides so I need a colander for pasta!


Preparation

  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. In a medium bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil, zest, oregano, and 1/2 tsp. salt. Add the chicken and toss to coat.
  • Brush the corn lightly with oil and season generously with salt. Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, 4 to 7 minutes, and the corn is charred in spots, about 12 minutes.
  • Transfer to a cutting board, let rest for a few minutes, and then cut the chicken into bite-size pieces and cut the corn off the cob.
  • Mix the sour cream with the lime juice, the remaining 1/2 Tbs. adobo sauce, and 1/4 tsp. salt. Spread evenly onto the tostada shells. Top with the corn, chicken, and cilantro. Serve with the lime wedges on the side, if using.

Bake your own tostada shells: Arrange eight 6-inch corn tortillas on baking sheets in a single layer. Brush lightly on both sides with canola oil and sprinkle with kosher salt. Bake in a 400°F oven, flipping once, until golden and crisp on both sides, 9 to 12 minutes.


Recipe Summary

  • 1 pound large plum tomatoes, quartered lengthwise
  • 2 garlic cloves, unpeeled
  • 3 tablespoons vegetable oil, plus more for frying
  • Salt and freshly ground pepper
  • 4 small dried chipotle chiles
  • Boiling water
  • Six 6-inch corn tortillas
  • 1/2 cup diced white onion, plus thin slices of white onion, for garnish
  • 3/4 pound chicken livers, trimmed and cut into 1/2-inch pieces
  • 1 1/2 cups canned refried beans, heated
  • Cilantro leaves, for garnish

Preheat the oven to 450°. On a rimmed baking sheet, toss the tomatoes and garlic with 1 tablespoon of the oil. Season with salt and pepper and arrange cut sides down. Bake for 20 minutes, until the tomatoes are soft.

Meanwhile, in a bowl, cover the chiles with boiling water and let stand for 20 minutes.

Drain the chiles, reserving 2 tablespoons of the soaking liquid. Stem and seed the chiles and transfer the chiles and their reserved liquid to a blender. Peel the tomatoes and garlic, add to the blender and puree. Season the chipotle sauce with salt and pepper.

In a skillet, heat 1/4 inch of oil until shimmering. Add a tortilla and fry over moderately high heat until crisp, 1 minute per side. Drain on paper towels. Repeat with the remaining tortillas. Discard the oil and wipe out the skillet.

Heat the remaining 2 tablespoons of oil in the skillet. Add the diced onion and cook over moderately high heat until softened. Add the chicken livers, season with salt and pepper and cook over moderately high heat, stirring, until browned on the outside and medium within, 4 minutes. Add the chipotle sauce and bring to a simmer. Remove from the heat.

Spread the tostadas with the refried beans. Spoon the livers and sauce on top. Garnish with sliced onion and cilantro and serve.


Chicken Tostadas with Chipotle Crema

These chicken tostadas can be made on mini tortillas for an appetizer, on small tortillas for a delightful starter, or paired up for a delicious meal. You can make them with shredded chicken, beef or pork.

What is a Tostada?

Tostada literally means “toast” in Spanish and tostada is also the name of a dish with a variety of ingredients on a toasted base – usually a tortilla that has been fried or baked. This recipe for chicken tostadas calls for shredded cooked chicken, cabbage, queso fresco, a chipotle crema and some spiced chickpeas, making it a party of flavors and textures in your mouth.

Shredded Chicken for Tostadas

The main ingredient is the chicken, of course and preparing the shredded chicken is the first step in making these tostadas. The full recipe and explanation of how to do that can be found here. Using a pressure cooker to cook the chicken is quick and easy and does result in delicious, tender chicken that can be used for lots of different meals from tacos, to salads, to these tostadas. If you prefer to air fry your chicken, check out these easy instructions on how to cook chicken breast quickly in the air fryer. Instead of using the marinade, however, use the spice rub from this recipe to give it a Mexican flavor profile.

Chipotle Crema for Tostadas

This crema really couldn’t be easier. You simply buzz some sour cream around with the chipotle peppers, some lime zest and lime juice in a mini chopper, food processor or blender. If you don’t have a chopping appliance, just chop away with your chef’s knife and stir the ingredients together.

Making the Tostada Shells

Making the toasted tortilla shells is extremely quick and easy in your air fryer. Use corn tortillas and brush them with oil. Then air-fry for just a couple minutes per side. The only tricky part is that an air fryer can blow the tortillas around. I use little racks to hold them in place and they work like a charm.

Spiced Chickpea Topping

The spiced chickpeas are totally optional, but they do give a nice spicy crunch to the tostadas. Using canned chickpeas makes this super quick. Just do make sure to rinse and dry them as well as you can before dusting with the spices and oil. Oh – and there will be leftovers, so feel free to snack on them too.

How to Build the Tostadas

Build the tostadas just before you want to serve them. It’s simply a layering task so make sure you have all the components out and it’s finished in a jiffy.

How to Serve Tostadas

I think two tostadas makes a really nice light meal. You can beef it up with some rice and beans if you want to make a more substantial meal out of it. You can also use mini tortillas and make little appetizers with these same ingredients. Whichever way you make these you won’t be able to eat these with a knife and fork, so make sure to have some napkins on hand. There’s no way to eat these without making at least a little mess!


Grilled Chipotle Chicken Tostadas

Growing up, I had a serious thing for hot sauce. I was a weird child, and hated gravy. So I would douse my turkey and mashed potatoes with lots of it. We ate rice a few times a week (I am Lebanese and it is a dinner staple for us) and again, I always thought it tasted better with a couple dashes of hot sauce. Mac n cheese? Pizza? Casseroles? Yep, those all tasted better with hot sauce too.

I really took things to the next level though when I was studying abroad in Spain. A few weeks in and I realized there was no hot sauce in the entire country! So when our advisor was coming over from the States and asked what I needed, well I bet you can guess what I asked her for. Hot sauce!! And she brought it! I was thrilled!

I used to use any ol’ sauce, but as I got older, I realized that there was a world of really good hot sauces just waiting for me to try! The El Yucateco sauces are perfect for a few reasons. The three flavors, El Yucateco Chipotle Hot Sauce, El Yucateco Green Hot Sauce, and El Yucateco Red Hot Sauce , are all delicious and are the perfect amount of heat to add to dishes. They taste like roasted peppers instead of the strong vinegary taste that so many sauces have. Being a Spanish teacher, I also love that this is an authentic product and I actually saw this sauce on Mexican Food Truck this weekend that makes the BEST authentic Mexican tacos. The Red and Green Sauces are made from habaneros, which are spicy but soooo good!

The Chipotle sauce that I feature in this recipe is sweet, smoky, and deliciously rich. If you have never had a chipotle sauce before, think of it as a Mexican like BBQ sauce. It adds gorgeous color to dishes and the flavors are impossible to replicate with any other sauce. A chipotle pepper is smoked then dried jalapeño, so if you are fans of those, then you should love the smoky flavor of these! A few years ago chipotle flavored food products exploded in popularity. You were seeing the spice and sauce everywhere and on everything and I am so glad that this trend hasn’t quit!

This dish is the perfect dish for summer. Who doesn’t love bbq chicken on the grill? Well this recipe is bbq chicken with a Mexican kick! The chicken is marinated in the hot sauce and then grilled for the perfect smoky flavor. Chop it and then put it on a crispy corn tortilla topped with lettuce, tomato, and then cool it down with homemade avocado crema! This meal is seriously so good and you will be wanting to make it again and again.

Although the sauce on its own is spicy, this meal is not overly hot. Don’t be afraid to try it if you aren’t normally a spicy person! It would also be great for summer entertaining. I love a good burger on the grill, but your guests will be really impressed when you say that you are making Grilled Chipotle Chicken Tostadas, and it is a nice change of pace from the regular cookout fare.

Check out the absolutely gorgeous color on this chicken from the marinade!

Just a quick note on the corn tortillas. Most people automatically buy flour tortillas when shopping, but try to stick to corn for this recipe. Not only are they more authentic in Mexican cooking, but if you use a flour tortilla you will be making tacos instead of tostadas! You can’t get the flour tortilla crispy like you can the corn! Try these Grilled Chipotle Chicken Tostadas for your next Mexican dinner night!

And if you want to grill with El Yucateco too, you can! Enter this great giveaway!!

El Yucateco GrillingFor more information on the El Yucateco Hot Sauces go here! Or check out the products available at Lowes Foods!



Comments:

  1. Zologrel

    No misfortune!

  2. Nixen

    Tell us you yourself wrote or borrowed from someone, if you yourself, then this is a rather interesting opinion

  3. Garner

    Specially registered at the forum to tell you a lot for your advice. How can I thank you?

  4. Faraji

    I think this has already been discussed.



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