This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MejoresRecetas #CollectiveBias Here I’m sharing my homemade Chipotle Pepper Chicken Tostadas. They’re a perfect appetizer or family meal for family gatherings over the holidays. Serving these is like serving an open-faced sandwich – making it easy for family and guests to customize every dish to their personal taste.
Easy Recipe: Chipotle Pepper Chicken Tostadas
A Christmas tradition at my Dad’s house is to stay up until midnight and open one Christmas present before going to bed. Since this keeps everyone awake, we all get hungry in the late evening and we love to eat Mexican food to help us stay awake. So here I’m sharing an easy recipe for Chipotle Pepper Chicken Tostadas. Topped with refried beans, fajita cut chicken, cheese, lettuce and tomatoes, and La Morena peppers, it’s the perfect way to enjoy family time.
An open faced Tostada is the perfect dish for any family gathering, since each guest can top the tostada any way they like. The Chipotle Pepper Chicken Tostadas pictured here have everything on them, but at home you can create a topping bar to make it easy for your guests to customize their tostada to match their personal favorites. Keeping ice cold Coca-Cola on hand in the fridge or in a cooler keeps refreshments accessible and easy for guests to drink.
The La Morena Chipotle Peppers are the key ingredient for creating these Chipotle Pepper Chicken Tostadas. It has a smoky fragrance and a spicy heat. La Morena products add authentic Latino flavors to any Mexican dish. You create the dish and La Morena brings the spicy flavor.
Homemade Chipotle Pepper Chicken Tostadas
You can serve these Chipotle Pepper Chicken Tostadas with your favorite salsa, cilantro, sour cream, my seven layer dip, or any of your favorite Mexican themed toppings. You can increase the spicy flavors or decrease them based upon your personal taste simply by using more or less of the La Morena Chipotle Peppers in this recipe.
These Chipotle Pepper Chicken Tostadas can be served as singles to make a hearty party appetizer but they can also be served as a meal. I’d pair these with chips and salsa and spanish rice for a family dinner. My husband loved these so much – he demolished three Chipotle Pepper Chicken Tostadas for dinner.
Ingredients for Chipotle Pepper Chicken Tostadas
- 1 can of La Morena 7 oz. Chipotle Peppers
- 3 Skinless boneless chicken breasts
- 2 Tablespoons of butter
- 2 Tablespoons vegetable oil
- 2 Tablespoons garlic salt
- 3 Ripe Roma Tomatoes
- 2 Cups fresh Romaine lettuce
- 6-8 Corn Tostada shells
- 2 Cups shredded cheese – any flavor
- 1 Can refried beans
- 1 cup salsa – pick your favorite from mild to spicy
Directions for Chipotle Pepper Chicken Tostadas
For me, it’s easier when I prepare all of the ingredients and set them into prep bowls to make for easy cooking and assembly.
Step 1: Rise and cut chicken. I removed all of the fat from the chicken with a pair of kitchen scissors. Then I rinsed the chicken and cut it into chunks less than an inch long. I set the chicken aside in a glass bowl. I then cut the tomatoes and lettuce and placed all of the required ingredients into glass bowls.
Step 2: Pre-heat oven to 300 degrees.
Step 3: Prepare the tostadas. I placed six tostada shells on a cookie sheet and spread 2-3 tablespoons of refried beans and 1 tablespoon of shredded cheese on top.
Step 4: Bake the tostadas. Once the oven is hot, place your tostadas in to bake while you cook the chicken.
Step 5: Cook the chicken. Place a frying pan on a burner and turn ito medium high heat. Add the butter and vegetable oil and wait until the butter is melted until adding the chicken. Once the chicken is in the pan, sprinkle on the garlic salt – turning the chicken to coat the pieces evenly with the garlic salt.
Step 6: Add the Chipotle Peppers. This step will give your dish it’s flavor. If you like mild spice just use one or two peppers. My husband is from Texas – so I added 5 peppers to the chicken. I used kitchen scissors to cut the peppers into smaller pieces, and to ensure an even distribution of the spicy flavors. Be sure to add a bit of the adobe sauce from the can as well – it adds color and flavor to the chicken. You’ll need to cook the chicken and peppers for about 4 1/2 minutes on each side. Make sure to flip the chicken during the cooking process. To be sure the chicken is cooked through, take one of the larger pieces and cut it open. If the flesh is completely white inside, your chicken is ready to remove from the burner.
Step 7: Assemble your tostada. Remove the baked tostadas from the oven and place them on the counter or another heat safe surface. Add the lettuce, tomato, salsa, chicken and cheese. Serve as desired.
A Hot Meal – Ready to Eat
This is such an easy dish. And since it’s like an open-faced sandwich, everyone in the family will love being able to add toppings to match their personal taste. You can keep them warm in the oven until guests are ready to eat.
Another option is to keep the beans and chicken warm in crockpots so everyone can enjoy a hot meal all evening long. In our family, guests arrive around the clock over the holidays. Dishes like this make everyone happy. They’re hot and ready to eat whenever anyone gets hungry.
Where to find La Morena & Coca-Cola Products
You can find everything featured here at Fiesta. We picked up all the ingredients at the Fiesta grocery store near my Dad’s home in Houston, Texas. If you’re looking for easy recipes as the hectic holiday season approaches, search#MejoresRecetas for carefully crafted and amazing recipes from La Morena and Coca Cola. Plus learn about special offers for extra savings.
What are some of your family holiday traditions?
Does your family stay up until midnight to open one gift at midnight? What are some of your favorite family holiday traditions? Have any special dishes you create to make it easy for guests to enjoy a hot meal all evening long? Please leave a comment below, share a recipe idea, and join the conversation. I love hearing from my readers.
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