Mini Chipotle Chicken Tostada Bowls Appetizer
Serves 1225 mins prep18 mins cook
With an oven-baked crunchy tortilla, a corn salsa bursting with summer flavors, and juicy chipotle chicken... this Mini Chipotle Chicken Tostada Bowls Appetizer is irresistibly delicious! Paired with Klarbrunn lemon lime for a refreshing weekend appetizer.
0 servings
What you need
Instructions
1. Preheat oven to 400F. Using a large cookie cutter (about 4" in diameter), cut the burrito-sized tortillas into 3 mini street-style tortillas. Press each down into a cupcake pan. 2. Bake for 8-10 minutes, or until golden brown. Set aside to cool. 3. Cut the chicken into tiny bite-sized pieces. Add them into a large bowl with the adobo sauce, chili powder, cumin, salt, and minced garlic. Toss until well-combined. 4. Heat the olive oil in a large cast iron skillet over medium high heat. Add the chicken and cook for 6-8 minutes, or until fully cooked. Set aside. 5. In the meantime, toss the corn, chopped red bell pepper, sour cream, cotija cheese, chopped jalapenos, lime juice, and freshly chopped parsley in a large bowl. Season with salt and black pepper to taste. 6. To assemble, add a generous scoop of the cooked chicken into the tortilla cups. Add a scoop of the corn salsa and a little guacamole on top. Garnish with cotija cheese and mini lime wedges. Serve warm. 7. Enjoy with Klarbrunn Sparkling Lime for a refreshing drink!View original recipe