Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::4
Yield::4 tostadas
Ingredients
4 (6 inch) corn tortillas
cooking spray
1 small tomato, chopped
2 green onions, sliced
1 ½ tablespoons lime juice
1 tablespoon chopped fresh cilantro
½ (8 ounce) package cream cheese, softened
1 tablespoon finely chopped chipotle pepper in adobo sauce
1 ½ cups shredded cooked chicken
¾ cup shredded Mexican cheese blend
⅓ cup sliced black olives
¼ cup sour cream
Directions
Preheat the oven to 400 degrees F (200 degrees C). Spray both sides of each tortilla with cooking spray; place on a baking sheet.
Bake tortillas in the preheated oven until crisp and lightly browned, 6 to 8 minutes.
While tortillas are baking, combine tomato, green onions, lime juice, and cilantro in a bowl; set aside.
Mix cream cheese and chipotle pepper in a separate bowl until well blended. Remove tortillas from the oven. Spread mixture over tortillas; top with chicken and cheese.
Return tortillas to the oven and continue baking until cheese is melted, about 5 minutes. Top with the tomato mixture, olives, and sour cream.
Cook's Note:
Leftover canned chipotle peppers can be spooned into airtight container, or into ice cube trays, and frozen up to several months. Thaw in refrigerator overnight before using as directed. If freezing in ice cube trays, transfer frozen cubes to a freezer-proof resealable plastic bag, then seal bag and store in freezer until ready to use.