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Chipotle Chicken Mini Tostadas

Name: Cumin Chicken Salad
Total time: 15 min
Yield: 4 servings
Ingredients: 1 pound rotisserie chicken, cubed; 1/2 cup mayo; 2-3 teaspoons spicy mustard (to taste); 1 teaspoon cumin; 1/2 teaspoon chili powder; 1 large bell pepper diced; salt and pepper (to taste); 4 buns; tomato, pickle, baby arugula, spinach, sprouts (optional toppings for sandwiches); roasted cashews or almonds (for toppings as salad)

Lori

April 5

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CourseAppetizer

Servings	Prep Time
28 mini cups	20 minutes

Cook Time

8-10 minutes

Servings	Prep Time
28 mini cups	20 minutes

Cook Time

8-10 minutes

Chipotle Chicken Mini Tostadas

CourseAppetizer

Servings	Prep Time
28 mini cups	20 minutes

Cook Time

8-10 minutes

Servings	Prep Time
28 mini cups	20 minutes

Cook Time

8-10 minutes

Ingredients

28 phyllo shells
2 cups cooked rotisserie chicken shredded
2 tablespoons chipotle in adobo sauce
3/4 cup ketchup
3 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1/2 teaspoon chili powder
1 medium avocado
1/4 cup Greek yogurt, plain
1 tablespoon fresh lime juice
2 tablespoon fresh chopped clilantro
salt to taste
lime zest and fresh cilantro for garnish optional

Servings: mini cups

Instructions

Crisp the phyllo shells in the oven according to the package directions and set aside until ready to serve.
In a sauce pan add the chicken, chipotles, ketchup, brown sugar, soy sauce, vinegar and chili powder and simmer over medium-low heat for about 8-10 minutes or until heated through and sauce is syrupy.
In another bowl, mash the avocado, yogurt and lime juice together. Then add the chopped cilantro and salt to taste. (can use purchased guacamole if desired)
Fill each phyllo shell with a dollop of avocado mixture and top with chicken. Garnish with a cilantro leaf and lime zest if desired.

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