Chipotle Chicken Tostadas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound(s) boneless, skinless chicken thighs |
1 cup(s) canola oil |
1 tablespoon(s) canola oil |
8 piece(s) 6 inch corn tortillas |
1 whole(s) onion chopped |
1 whole(s) green pepper seeded and chopped |
1 dash(es) salt and pepper |
2 tablespoon(s) adobo sauce from 1 7 oz can chiptle peppers |
2 cup(s) shredded iceberg lettuce |
1 whole(s) tomoato chopped |
1 dash(es) cheddar cheese |
1 tablespoon(s) sour cream |
Directions:
1. Place chicken in a single layer in a large pot, cover with water. Bring to a boil, cover , reduce heat and simmer until cooked about 7 minutes. Drain, transfer to a bowl, let cool slightly and shred.
2. In a large deep skillet, heat one cup of oil until it registers 360 on a candy thermometer. Fry 1 tortilla until crisp, about 1 minute, turning halfway through. Remove to a plate and repeat.
3. Warm remaining 1 tbsp of oil in a skillet over medium heat. Add onion and bell pepper, season with salt and pepper and cook seven minutes. Stir in chicken and adobo suace; saute 2 minutes. Top tortillas with chicken mizture, lettuce and tomato, as wellas cheddar and sour cream.
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