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Chipotle Chicken Mini Tostadas on a white serving tray for party food
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Chipotle Chicken Mini Tostadas

Chipotle Chicken Mini Tostadas with avocado spread it's the perfect appetizer! The tanginess of the avocado balances perfectly with the spicy chipotle sauce.
Course Appetizer
Cuisine Mexican
Prep Time 20 minutes
Cook Time 8 minutes
Servings 28 mini cups
Calories 42kcal
Author Ana Frias

Ingredients

  • 28 Athens® Phyllo Shells 
  • 2 cups cooked chicken shredded (I use rotisserie chicken)
  • 2 tablespoon chipotle in adobo sauce chopped
  • 3/4 cup ketchup
  • 3 tablespoon brown sugar
  • 2 tablespoon soy sauce
  • 2 tablespoon apple cider vinegar
  • 1/2 teaspoon chili powder
  • 1 medium avocado
  • 1/4 cup Greek yogurt non-fat plain
  • 1 tablespoon fresh lime juice
  • 2 tablespoon fresh cilantro chopped
  • kosher salt to taste
  • Lime zest & cilantro for garnish

Instructions

  • Crisp the phyllo shells in the oven according to package instructions and set aside until ready to serve.
  • In a small saucepan add the shredded chicken, chipotles, ketchup, brown sugar, soy sauce, vinegar, chili powder and simmer over medium-low heat for about 8 minutes, or until sauce is syrupy.
  • Meanwhile, mash the avocado, yogurt, & lime juice together. Then add the chopped cilantro and salt to taste.
  • Fill each phyllo shell with 1 tablespoon of the avocado mixture, then 2 tablespoons of chicken mixture.
  • Garnish each tostada with cilantro, and zest.

Nutrition

Serving: 1shell | Calories: 42kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 145mg | Potassium: 53mg | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 2mg