Ingredients
-
1
-
1
-
1
-
8
-
1
-
1
-
-
2
-
2
-
1
-
-
-
-
-
Directions
Chipotle Chicken Tostadas, Recipe by Julie Gutierrez, as published in February 2011 issue of All You magazine , Delicious, quick, and easy used premade tostada shells that I had on hand, which made this especially fast to make There is a nice kick from the adobo sauce and lots of flavors and textures with all of the veggies Thanks for sharing! PAC Spring ’12
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Steps
|
1
Done
|
Place Chicken in a Single Layer in a Large Pot and Cover With Water. Bring to a Boil, Cover, Reduce Heat and Simmer Until Cooked, About 7 Minutes. Drain, Transfer Chicken Onto a Bowl or Plate, Let Cool and Shred. |
|
2
Done
|
in a Large, Deep Skillet, Heat 1 Cup Oil Until It Reaches 360 Degrees Fahrenheit (use a Candy Thermometer). Fry 1 Tortilla For About 1 Minute or Until Crisp, Flipping the Tortilla Halfway Through. Remove Tortilla Onto a Plate. Let Oil Return to 360 Degrees and Repeat. |
|
3
Done
|
Warm the Remaining 1 Tablespoons Oil in a Separate Skillet Over Medium Heat. Add Onion and Bell Pepper, Salt and Pepper, and Cook 7 Minutes. Stir in Adobo Sauce and Chicken, and Saute For 2 Minutes. Top the Tortillas With the Chicken Mixture, Lettuce and Tomato, Cheddar Cheese and Sour Cream. |
