Last weekend I had the joy of attending my friend Nicole's baby shower. She's having twin(!) boys!! Nicole's had a rough go of things with her pregnancy. She was ordered on bed rest (including six weeks in the hospital) at a frighteningly early time. But with great medical care, tremendous attention and dedication on the part of her and her family, and the grace of God, she is still carrying two healthy baby boys in her ever-growing belly. If ever a pregnant woman deserved to be showered, it's Nicole.
Nicole loves Mexican food, so it was a perfect and easy choice for the food at her shower. The two ladies who hosted the shower know Nicole so well but, both being busy new moms themselves, I offered to bring something to help out. As soon I mentioned tostada bites, they were locked in. As soon as I brought them, they were gone. Talk about a hit!
A word of advice on these--wait to assemble them until the last second. The chips get soggy if the guacamole sits on them too long. Luckily, all the components will be fine if made the night before or morning of serving.
Chipotle Chicken Tostada Bites
inspired by Z'Tejas
Ingredients:
1/4 c. plus 2 TBSP chipotle salsa, pureed (I like Herdez brand)
1 large boneless, skinless chicken breast
2 avocados
zest and juice of one lime
2 TBSP red onion, finely minced
1 clove garlic, pressed or finely minced
1 Roma tomato, seeds removed, finely chopped
2 TBSP fresh cilantro, minced
1/2 jalapeno pepper, seeds and ribs removed, finely minced (optional)
1/4 tsp. cumin
salt and pepper, to taste
24 round tortilla chips
24 cilantro leaves, for garnish
Directions:
1. The night before serving, pour 1/4 c. pureed chipotle salsa over the chicken breast and allow to marinate, tightly covered, in the refrigerator. Turn once during marinating time.
2. Cook the chicken, covered, in a saute pan. Allow to cool, then shred. Mix shredded meat with remaining two TBSP salsa.
3. While chicken is cooling, make guacamole by combining all remaining ingredients (except chips) in a nonreactive bowl. Mix together with a fork, leaving only small chunks. Adjust salt and pepper as desired.
4. Just before serving, top each chip with a generous TBSP each of guacamole and chicken. Top with a cilantro leaf and arrange on a platter.
one year ago: lightened Waldorf salad
two years ago: simple roasted asparagus
three years ago: chocolate cupcakes with peanut butter frosting