Chipotle Chicken Mini Tostadas

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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3 flour tortillas (8″)
1 avocado, peeled and pitted
1/4 cup non fat Greek yogurt (or sour cream)
1 tablespoon fresh lime juice
2 tablespoon chopped fresh cilantro
3/4 cup ketchup
3 Tablespoons brown sugar
2 Tablespoon chipotles, rehydrated in hot water, then drained
2 Tablespoon soy sauce
2 Tablespoon apple cider vinegar
2 cups cooked chicken, shredded
cilantro, lime zest


Coat both sides of tortillas with nonstick spray. Stack and cut into 8 wedges (24 total); push into cups (standard muffin pan). Bake 6-8 minutes, or until golden.

Mash avocado, yogurt, & lime juice together, then add the cilantro and, salt to taste.

Simmer ketchup, sugar, chipotles, soy sauce, vinegar, chili powder and chicken in a saucepan over medium-low heat for 8 minutes, or until sauce is syrupy.

Top each tostada with 1 tablespoon of the avocado mixture, then 2 tablespoons of chicken mixture.

Garnish each tostada with cilantro, and zest.

Adapted from a recipe from