Chipotle chicken tostada nachos! · CULINARY APPROPRIATION

Douglas Mace

5d • General discussion

Chipotle chicken tostada nachos!

Tostada shells

Black beans (canned is fine or homemade is better!)

Shredded jack and or cheddar cheese

Scallions

Cilantro

Sour cream

CHICKEN: Your choice, thighs or breasts

Chipotle in adobo sauce small can

Cumin

Chicken prep:

Toast and bring black peppercorns and cumin seeds, let cool and grind.

In a blender or cup with stick blender purée the chipotle in adobo sauce. (You can strain if you’d like)

Season your chicken and toss with adobo purée.

Let marinate for minimum 1 hour, overnight is best.

Cook on a lined sheet pan at 375 till internal 165 reached. (I like a little color on mine for caramelization)

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tostada shells can be purchased or made by frying corn tortillas will crunchy, season with salt and other spices you like! (Pepper, cumin, coriander, chili powder….. you pick)

In a food processor blend the can of drained black beans with a splash of lemon and lime, chili powder, and a bit of the chipotle in adobo purée for a Smokey kick of flavor!

For set up

Using a rubber spatula spread the bean purée across the tostada shells.

Top with a layer of shredded cheese, Pulled or chopped chicken, and scallions.

(This is where you do you! Jalapeños, salsas, other meats or cheeses)

Place on an oven safe pan and bake till golden and delicious!!!

Garnish with your favorites- cilantro, jalapeño, sour cream, chipotle aioli, habanero salsa, you like it you can do it!

I like to cut mine in half moons for plating and east of eating.

Keep it simple, keep it fun. And most of all Keep things Delicious.

ENJOY CLASS!

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