PULLED CHICKEN TOSTADAS

Pulled Chicken Tostadas image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

5 slices bacon, chopped
2 onions, thinly sliced
One 14-ounce can diced or crushed fire-roasted tomatoes
2 cups shredded rotisserie chicken, skin removed (about 10 ounces)
1 chipotle chile pepper in adobo, chopped, plus 1 to 2 tablespoons sauce from the can
1/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 cups shredded coleslaw mix
Juice of 1/2 lime
8 corn tostadas
1/2 cup sour cream
1 avocado, chopped

Steps:

Cook the bacon in a large saucepan over medium-high heat, stirring, until lightly browned and crisp, 5 to 6 minutes. Add the onions and cook, stirring often and scraping the browned bits from the bottom of the pan, until soft and golden, about 10 minutes.
Meanwhile, puree the tomatoes in a blender. Add to the saucepan along with the chicken, chipotle, adobo sauce and cumin. Cook until warmed through, 1 to 2 minutes, adding up to 1/4 cup water if the sauce is too thick; season with salt and pepper.
Toss the coleslaw mix with the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Warm the tostadas as the label directs.
Top the tostadas with the chicken and coleslaw. Thin the sour cream with 1 to 2 tablespoons water; drizzle over the tostadas. Top with the avocado.

Nutrition Facts : Calories 600, Fat 44 grams, SaturatedFat 15 grams, Cholesterol 88 milligrams, Sodium 1068 milligrams, Carbohydrate 38 grams, Fiber 8 grams, Protein 22 grams, Sugar 11 grams