Chicken-chipotle party bites

4
3
3
SmartPoints® value per serving
Total Time
1 hr
Prep
35 min
Cook
25 min
Serves
12
Difficulty
Moderate
This finger food is an excellent choice to serve guests—especially if they’ll be doing a good bit of mingling. Here, we’ve turned the main ingredients of a warm spread into an easy pick-up appetizer by layering the components onto a crispy tortilla chip instead of mixing them all together to serve out of a bowl. You can make all the parts of this tasty snack up to a day ahead. Prepare the chicken, chipotle cream, and onion relish and refrigerate each separately. For a vegetable vessel, you could omit the chips and spoon the ingredients into celery sticks to make celery boats instead. Slice the basil and top the chips just before serving.

Ingredients

Uncooked boneless skinless chicken breast(s)

3 breast(s), halves (1 1⁄4 pounds)

Canola oil

2 tsp

Table salt

¾ tsp

Ground cumin

¾ tsp

Paprika

¾ tsp

Light sour cream

cup(s)

Canned chipotle peppers in adobo sauce

1 item(s), finely chopped

Store-bought adobo sauce

½ tsp

Uncooked onion(s)

2 small, finely chopped

Garlic clove(s)

2 medium clove(s), minced

Sugar

4 tsp

Apple cider vinegar

2 tsp

Baked low fat tortilla chips

6 oz, about 36 chips

Basil

8 leaf/leaves, thinly sliced

Instructions

  1. Combine the chicken, 1 teaspoon of the oil, 1⁄4 teaspoon of the salt, the cumin, and paprika in a bowl; cover and refrigerate 30 minutes.
  2. Spray a ridged grill pan or nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook until browned and cooked through, 6 – 8 minutes on each side. Cool 5 minutes, then cut each breast into 12 thin slices; set aside.
  3. Combine the sour cream, chipotle, adobo sauce, and 1⁄4 teaspoon of the salt in a small bowl; set aside.
  4. Heat the remaining 1 teaspoon oil in a medium nonstick skillet over medium heat, then add the onions, garlic, and sugar. Cook, stirring occasionally, until golden, 8 – 10 minutes. Add the cider vinegar and the remaining 1⁄4 teaspoon salt; cook until the vinegar evaporates, about 2 minutes.
  5. Top each tortilla chip with 1⁄2 teaspoon of the onion mixture, 1 slice of chicken, 1⁄2 teaspoon chipotle cream, and a few slices basil. Yields 3 pieces per serving.