Chicken Tostadas Recipe aletnes

• For the Chicken
• Chicken Breasts - 2
• Chipotles in Adobo Sauce - 1 can
• Diced Tomatoes - 1 Can
• Toppings
• Corn Kernels (fresh or frozen) - 1 cup
• Diced Tomatoes - 1 cup
• Chopped Cilantro - 1/4 cup
• Avocado - 1 large, diced
• Jalepeno - 1, seeded and diced (optional)
• Queso Fresco - 1 cup, crumbled (can also use Monterey Jack or Cheddar)
• Small Corn Tortillas - 8
• Vegetable Oil, for frying

1. (Can be done a day ahead) Preheat oven to 350 degrees.
2. Put chicken breasts in a baking dish, pour chipotles and tomatoes over.
3. Cover dish and cook through, about 30-45 minutes.
4. Remove from oven and take the breasts out of the sauce.
5. Use a traditional or immersion blender to puree the sauce.
6. Lightly chop or shred the chicken.
7. Add back in a little of the sauce to keep chicken moist (sauce will be spicy, use chicken broth if you dont like heat).
8. Store sauce and chicken separately if doing this step ahead.
9. Chop all of your vegetables, crumble the cheese, and make sure your condiments are ready.
10. For an extra special touch, put corn kernals in a skillet over medium heat for about 5-10 minutes, shaking occasionally, until browned.
11. Use extra sauce from the meat as a hot sauce if desired.
12. Heat oil in skillet to approximately 350 degrees.
13. Fry tortillas on both sides, about a minute per side, until the edges begin to brown.
14. Put on paper towels until all are fried.
15. Assemble your tostada!
16. I like to start with meat, and put cheese right on top so it softens (queso fresco wont melt).
17. Continue to top with tomatoes, avocado, corn, jalepenos and cilantro!

chicken, chicken breasts, chipotles, tomatoes, toppings, corn, tomatoes, cilantro, queso fresco, corn tortillas, vegetable oil

Taken from www.chowhound.com/recipes/chicken-tostadas-29457 (may not work)