My entire weekly dinner menu this week comes from one of my favorite magazines and staples for great recipes…Food Network Magazine! It never disappoints and here is another example of that with their recipe for Pulled Chicken Tostadas. Change up “Taco Tuesday” and try this great tostada recipe. My 3 teenage boys gobbled them up in minutes!
1 package of bacon, chopped
1 – 14 oz. can diced tomatoes
2-3 cups shredded rotisserie chicken, skin removed
1 chipotle chili pepper in adobo, chopped, plus 1 – 2 Tbsp sauce from the can
1/4 tsp ground cumin
freshly ground pepper
2 cups shredded coleslaw mix
Juice of 1/2 lime
8-10 corn tostadas
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1 acacado, chopped, for serving
Cook the bacon in a large saucepan or Dutch oven over medium-high heat, stirring, until lightly browed and crisp, 5-6 minutes. Drain the grease from the bacon and return to stovetop.
Puree the tomatoes in a blender. Add to the pan along with the chicken, chipotle, adobo sauce and cumin. Cook until warmed through 1 – 2 minutes. Add up to 1/4 cup water if the sauce is too thick; season with salt and pepper.
Toss the coleslaw mix with the lime juice, 1/4 tsp salt and a few grinds of pepper in a medium bowl.
Place tostadas on a foil/parchment lined baking sheet. Top each with the a few Tbsp. of the chicken mixture and a few Tbsp. of the shredded cheddar cheese. Place in a preheated oven on Broil for only a few minutes until the cheese melts.
For serving, top with the coleslaw mixture, sour cream and chopped avocado.