CHIPOTLE CHICKEN TOSTADA

Chipotle Chicken Tostada image

Categories Chicken

Number Of Ingredients 21

1 pound Boneless, skinless chicken breasts
3/4 teaspoon Kosher Salt
1 teaspoon Freshly ground black pepper to taste
3/4 cup Canned tomato sauce
1/4 cup Chicken Broth (I always use stock)
2 tablespoons Adobo sauce (from canned chipotle peppers in adobo sauce) brave souls like me can add 1-2 peppers too
2 cloves Garlic cloves, minced
1 teaspoon Ground cumin
1/4 piece Juice of 1/4 lime
8 pieces 5-inch corn Tostadas
1 cup Canned fat-free refried beans
1/2 teaspoon Kosher salt
2 cups Shredded green cabbage
1 teaspoon Olive oil
1/2 piece Juice of 1/2 lime
1 teaspoon Cumin
4 ounces Thinly sliced avocado
1/4 cup LIght sour creme
1 piece Radish, thinly sliced
2 tablespoons Chopped fresh cilantro
1/2 piece Lime wedges

Steps:

1. First 9 ingredients for Chicken, Next 7 ingredients for Tostadas, Next 5 ingredients for Serving
2. For the chicken: Sprinkle the chicken breasts with 1/4 tsp of the salt and black pepper to taste. Transfer them into instant pot.
3. In a small bowl, combine the tomato sauce, chicken broth, adobo sauce, garlic, cumin and remaining 1/2 tsp salt. Pour the mixture over the chicken.
4. In a small bowl, combine the tomato sauce, chicken broth, adobo sauce, garlic, cumin and remaining 1/2 tsp salt. Pour the mixture over the chicken.
5. For the tostadas: In a medium bowl, combine the refried beans, cumin and 1/4 tsp salt. Stir well.
6. In large bowl, toss together the cabbage, olive oil, lime juice and remaining 1/4 tsp salt.
7. To Serve: Place 2 tostadas on each of 4 plates. Spread 2 Tablespoons of refried beans over each tostada. Drain the chicken and evenly mount about 1/4 cup over the beans on each tostada. Divide the cabbage, avocado slices, and sour cream among the tostadas. Garnish with the radish and cilantro and serve immediately with lime wedges on the side.