Chicken Tostada with Chipotle Cream

Chicken Tostada with Chipotle Cream

Course Side dishes

Ingredients
  

  • 1 whole roast chicken skinless and grated
  • 1 tablespoon Iberian Olive OilOregano, chili powder, cumin, salt and pepper to taste.
  • 1 Bowl diced pineapple
  • 1 Bowl diced mangoes
  • 1  chopped jalapeno
  • ¼  Bowl chopped white onion
  • ¼  Bowl chopped fresh coriander
  • 2 tablespoons green lemon juice
  • 2  cups julienned red cabbage
  • Salt and pepper to taste
  • corn toast
  • for the cream
  • 1 Bowl sour cream
  • 1 San Marcos chili chipotle crushed

Instructions
 

  • In a 12-inch skillet, heat the olive oil, add the shredded chicken, and season to taste.Using a bowl, combine pineapple, mango, jalapeno, onion, lemon, and cabbage. Add salt and pepper to taste.Combine sour cream and chipotle.In individual plates, place a piece of toast, spread a little of the chipotle cream, the salad and cover it with the chicken. Repeat this procedure one or two more times and enjoy.

Notes

 
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