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Chipotle Chicken Mini Tostadas

Total Time: 20 MIN Makes: 28 mini tostadas
Prep Time: 20 MIN Cook Time: 0 MIN

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.

  • 2 packages (15 count, each) Athens® Phyllo Shells 
  • cups rotisserie or cooked chicken, shredded
  • tablespoon chipotle in adobo sauce, chopped
  • 3/4 cup ketchup
  • 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

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.