Chipotle Chicken Tostadas

Ok so... seriously?

With this heat?

I can't even even.

I have no idea how Mr. Vittles works outside on days like this.  Although he must be a glutton for punishment because he just got home from work... and decided to go for a run.

Isn't that what everyone does when it's 96 degrees out?

But hey, the longer he's out of the house the longer I have to finish watching last night's episode of the Bachelorette on the DVR.

Er... I mean... who watches that garbage?

As you can probably imagine, Mr. V is not a fan of the show. 

I know he's right, it's hardly 'reality' and the couples never even stay together.  But that doesn't stop me from watching every silly episode of every silly season.

I just have to do it by myself.

Similarly, my husband's surprising distaste for these tostadas probably will not dissuade me from making them again. 

For myself.

He thought the chipotle was too much, I thought it was absolutely delicious.  But he also prefers more Americanized Mexican dishes and while I love me some sour cream and loads of shredded cheese, these were good in a totally different way.

Ah well.  We can't like all the same things.

Chipotle Chicken Tostadas

• 1 lb. boneless, skinless chicken (about 2 breasts)
• 2 small yellow onions, divided
• 1/2 C. + 1 C. diced fire-roasted tomatoes in a can (14.5 oz), drained
• 2 garlic cloves, divided
• 1/2 one 7-oz. can chipotle chiles in adobo
• 1 t. salt
• 8 prepared tostada shells
• queso fresco, for sprinkling (I used feta)

Cut one of the small onions in half.  Place one half in the bottom of a medium stockpot, and add 3 C. water, 1 t. salt, 1.2 t. minced garlic (or 1 garlic clove, cut in half) and chicken breasts.  Cover and bring to a boil over medium-high heat.  Simmer 25-30 minutes or until chicken is cooked through.  Remove chicken, but reserve stock for later.  Cool the chicken and shred.

In a blender, combine other half of onion, 1/2 C. fire-roasted diced tomatoes, chipotle chiles, and another 1/2 t. garlic.  Add 1/2 C. reserved chicken stock, and blend until smooth.  Set aside chipotle sauce.

Dice remaining onion.  In a large saucepan/skillet, heat 2 T. canola oil over medium heat.   Add onions and saute about 5 minutes until translucent.  Reduce heat if necessary, and add remainder of drained tomatoes.  Saute 5 minutes over medium-low.

Add shredded chicken and chipotle sauce, and increase temperature enough to bring to a boil.   Then reduce heat back to medium-low and cook 7-10 minutes until most of liquid is absorbed.

Serve on tostada shells with sprinkled queso fresco.  Serves 4 (2 tostadas each).

Recipe Adapted form Muy Bueno Cookbook