Chipotle chicken tostada

3 - 5
PersonalPoints™ per serving
Total Time
18 min
Prep
8 min
Cook
6 min
Serves
1
Difficulty
Easy
A few fresh ingredients tossed with smoky chipotle peppers in adobo upgrade this single serving chicken tostada for a tasty South-of-the-border weeknight meal you can make in under 20 minutes. A squeeze of lime adds bright flavor and complexity. For variation, you could replace the chicken with a fried egg to turn it into a breakfast tostada or mashed black beans for a vegetarian option. Store-bought corn tostada shells can be found alongside regular corn or flour tortillas at your local supermarket. Several come in a package but can be stored in the pantry for several weeks—just be sure to seal the open package well to keep them fresh and crisp.

Ingredients

Uncooked boneless skinless chicken breast(s)

3 oz, (1 cutlet)

Garlic clove(s)

1 small clove(s), minced

Table salt

¼ tsp

Black pepper

tsp

Olive oil

½ tsp

Plum tomato(es)

1 medium, chopped

Cilantro

2 Tbsp, chopped fresh

Uncooked red onion(s)

1 Tbsp, minced

Canned chipotle peppers in adobo sauce

¼ tsp, minced

Corn tostada shells

1 shell(s), (6-inch)

Romaine lettuce

½ cup(s), thinly sliced

Fresh lime(s)

item(s), 1 wedge

Instructions

  1. Sprinkle chicken with garlic, ⅛ teaspoon salt, and pepper. Heat oil in medium nonstick skillet over medium heat. Add chicken and cook, turning once, until browned and cooked through, 6 minutes. Transfer to cutting board and cut into thin strips.
  2. Meanwhile, stir together tomato, cilantro, onion, chipotles en adobo, and remaining ⅛ teaspoon salt in small bowl. Place tostada shell on plate. Place chicken on tostada; top with lettuce and tomato mixture. Serve with lime wedge.
  3. Per serving (1 tostada)