2017 Week 31 Pulled Chicken Tostadas


5 slices uncured turkey bacon, chopped

2 onions, thinly sliced

1 14-ounce can diced or crushed fire roasted  tomatoes

2 cups shredded rotisserie chicken, skin removed (about 10 ounces)

1 chipotle chile pepper in adobo, chopped, plus 1 to 2 tablespoons sauce from the can

1/4 teaspoon ground cumin

Kosher salt and freshly ground pepper

2 cups shredded coleslaw mix

Juice of 1/2 lime

8 sprouted tostadas


Cook the bacon in a large saucepan over medium-high heat, stirring, until lightly browned and crisp, 5 to 6 minutes. Add the onions and cook, stirring often and scraping the browned bits from the bottom of the pan, until soft and golden, about 10 minutes.

Meanwhile, puree the tomatoes in a blender. Add to the saucepan along with the chicken, chipotle, adobo sauce and cumin. Cook until warmed through, 1 to 2 minutes, adding up to 1/4 cup water if the sauce is too thick; season with salt and pepper.

Toss the coleslaw mix with the lime juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Warm the tostadas as the label directs.

Top the tostadas with the chicken and coleslaw.



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