Description
A simple appetizer with a little kick! Mini tostadas filled with spicy chipotle chicken and balanced with avocado spread. Recipe by Ana Frias of Muy Delish blog.
Ingredients
- 2 packages (15 count, each) Athens® Phyllo Shells
- 2 cups rotisserie or cooked chicken, shredded
- 2 tablespoon chipotle in adobo sauce, chopped
- 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 non-fat plain
- 1 tablespoon fresh lime juice
- 2 tablespoon fresh cilantro, chopped
- Kosher salt, to taste
- Lime zest, for garnish
- Cilantro, for garnish
Directions
Crisp the phyllo shells in the oven according to package instructions and set aside until ready to serve. In a small saucepan add the shredded chicken, chipotles, ketchup, brown sugar, soy sauce, vinegar, chili powder and simmer over medium-low heat for about 8 minutes, or until sauce is syrupy.
Meanwhile, mash the avocado, yogurt, & lime juice together. Then, add the chopped cilantro and salt to taste.
Fill each phyllo shell with 1 tablespoon of the avocado mixture, then 2 tablespoons of chicken mixture. Garnish each tostada with cilantro, and zest.
