Red Chile Chicken Tostada
Course: EntreeCuisine: Mexican4-6
servings5
minutes10
minutesIngredients
- 1 lb
Shredded mix dark and white Chicken meat
1 10.6 oz Fischer & Wieser’s Spicy Moroccan Sauce
½ cup of Diced Chipotle Peppers in Adobe
1 tbsp grape seed oil
- Cabbage Jicama Slaw
¼ cup shredded Cabbage
¼ cup shredded jicama
¼ cup shredded carrots
Directions
Red Chile Chicken:
In a Sautee pan add grape seed oil, heat, then add shredded chicken.
While chicken is heating up, combine Fischer & Wieser’s Spicy Moroccan Sauce and Diced Chipotle peppers in a blender and blend till smooth.
Pour sauce in with the chicken and ¼ cup of water and let simmer for 10 minutesCabbage and jicama slaw:
In a bowl combine Shredded cabbage, carrots, and jicama. Add Fischer & Wieser’s Peach Chipotle Vinaigrette and toss.Assemble chicken on a flat tostada garnish with Slaw, pickle onion and cilantro to taste.
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