Chicken Tostadas with Chilpotle Coleslaw


Brush oil onto both sides of the corn tortillas, place onto a tray lined with baking paper and bake in the oven at 200 degrees for 5 minutes

Take tray out and add a sprinkle of cheese onto the top of each tortilla and place back into the oven until cheese is melted and crunchy

Combine fresh ingredients into a bowl and add the shredded chicken.  Mix through the chilpotle mayonnaise.

Place each tortilla onto a plate and spoon on a healthy portion of coleslaw.  Serves 4 generously.

Chilpotle adds bite to the colourful slaw
1 cup purple cabbage, shredded
1 cup white cabbage, shredded
1 large carrot, grated
½ red capsicum, thinly sliced
½ yellow capsicum, thinly sliced
1 large stalk of celery, diced
½ medium red onion, thinly sliced
1 cup fresh coriander, ripped into small pieces
1 chicken breast, poached and then shredded with a fork
8 corn Tio Pablo corn tortillas
Safflower oil to coat tortillas
1 cup grated tasty cheese
Dressing (combine all in a food processor and puree)
2/3 cup mayonnaise
juice from 1 small lime
1 clove of fresh garlic
1 La Morena Chilpotle chilli with 1 tsp of the adobo sauce (sauce within the can)
1 tsp maple syrup
salt and cracked black pepper to taste

Products used in this recipe

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