Chicken-Chipotle Party Bites

Total Time
1 hr
35 min
25 min
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.


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


¾ tsp

light sour cream


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


4 tsp

apple cider vinegar

2 tsp

baked low fat tortilla chips

6 oz, about 36 chips


8 leaf/leaves, thinly sliced


  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.


Slice the basil and top the chips just before serving.

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