We had a few pounds of rotisserie chicken in the freezer so I decided to make this recipe for Pulled Chicken Tostadas for Paula and myself tonight. There was leftovers so Paula can enjoy them over the next week when I am away in New York. It will allow her to have access to an easy m–
- 3 slices of bacon, chopped
- 2 onions, thinly sliced
- 1 14-ounce can diced or crushed fire-roasted tomatoes
- 2 cups of chopped or shredded rotisserie chicken
- 1/2 chipotle chile in adobo, chopped (as well as 1-2 teaspoons of the sauce if more heat is desired)
- 1/4 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1-2 cups of shredded cole slaw mix
- Juice of 1/2 lime
- Flour or corn tostadas
- 1/2 cup sour cream
- 1 avocado, chopped
- 1 cup of chopped grape tomatoes
Cook the bacon in a large skillet over medium-high heat until crisp, about 5 to 6 minutes. Remove the bacon from pan and add the onions and cook, stirring often and scraping any browned bits from the bottom of the pan, until soft and golden, about 10 minutes.
Meanwhile, puree the tomatoes in a blender or chopper. Add to the saucepan along with the chicken, chipotle, adobo sauce (if used) 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 corn tostadas or flour tacos with the chicken and coleslaw. Thin the sour cream with 1 to 2 tablespoons water and drizzle over the tostadas. Top with the avocado and grape tomatoes.