Chicken Tinga Tostaditas with Avocado

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Holiday 2014

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Chicken Tinga Tostaditas with Avocado
Chicken Tinga Tostaditas with Avocado
1 tbsp. vegetable oil
1 small onion thinly sliced
1 cup Frontera Chipotle Salsa
1 cup tomato puree
1 tbsp. cider vinegar
2 cups chicken cooked, coarsely shredded
24 tortilla chips
avocado (for garnish) diced
grated Parmesan cheese (for garnish)
fresh cilantro (for garnish) chopped

Courtesy of Chef Rick Bayless.

Prep: 20 minutes Cook: about 18 minutes Makes: 6 appetizers

1. Heat oil in a large skillet. Add onion and cook over medium heat for 5 minutes or until crisp-tender.
2. Stir in salsa, tomato puree and vinegar. Cook, uncovered, for 5 minutes or until quite thick. Stir in chicken. Let cool, then season to taste with salt.
3. Arrange chips on a serving platter. Top with chicken, then garnish each with diced avocado, grated Parmesan cheese and chopped fresh cilantro.
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