chipotle chicken caesar tostadas

15 minute version + from scratch version

⏱️ TOTAL: 45 mins

🍽️ SERVES: 2 | DIFFICULTY | 🟢 OR 🟡 | DISHES: 🟡

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• Chef’s knife

• Cutting board

• Large sheet pan

• Oven safe wire rack

• Tongs

• Large frying pan

• Mixing bowls

*Note: Links above are for US retailers. Click here for Canadian options. 🇨🇦

For the tostadas OR use store-bought

• 8 corn tortillas

• 1 tbsp avocado oil

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• salt

For the chicken OR use leftover chicken with chipotle hot sauce

• 1 lb chicken (2-3 breasts or around 8 thighs)

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• 1/2 tsp cayenne powder

• 1 1/2 tsp salt

• zest and juice of 1 lemon

• 2 tbsp avocado oil

For the dressing OR use store-bought with chipotle hot sauce

• 2 cloves garlic

• 1 tsp anchovy paste

• 1 lemon - the juice

• 1/2 tbsp dijon mustard

• 1-2 chipotle peppers in adobo sauce (about 1 tbsp of the adobo sauce)

• 1/2 cup mayo

• 1/4 cup grated parmesan

For the guacamole (OR use store-bought)

• 1 ripe avocado

• juice of 1/2 lemon

• salt to taste

For the rest

• 1 head romaine, finely chopped

• 1 cup corn

• pickled jalapenos/radish/red onions

• more parm for garnish

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1. Make your chicken (OR skip this step and use 2 cups rotisserie chicken tossed in chipotle hot sauce)

• in a small bowl, combine 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp cayenne powder, 1 1/2 tsp salt, zest and juice of 1 lemon and 2 tbsp avocado oil. Mix well and rub over chicken. Marinade for 15 minutes up to 24 hours.

• once marinaded, heat 1 tbsp oil in a pan over medium heat and cook chiciken for about 4 - 7 minutes until cooked through.

• Alternatively: Bake at 400°F for 30 minutes, air fry at 400°F for 20 minutes, or grill for 4-7 minutes per side.

• once cooked, let rest for a few minutes, then dice into really fine pieces. DON’T wash your pan yet - save the pan drippings for the corn later.

2. Make your tostadas (OR skip this step and use store-bought)

• preheat oven to 400F. brush corn tortillas with oil and sprinkle with 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and salt.

• for perfectly flat tostadas: place a wire rack flat side down on top of tortillas. Bake for about 15 minutes, flipping halfway.

• for quicker cooking: skip the wire rack and bake for 4 minutes per side until crisp.

3. Make your dressing (OR skip this step and use store-bought dressing with a splash of chipotle hot sauce)

• to a small bowl, mince in 2 cloves garlic. Add in tsp anchovy paste and juice of 1 lemon and mix well. Let sit for about 5 minutes to reduce the sharpness of the garlic (grate your cheese now).

• add 1/2 tbsp dijon mustard, 1-2 finely chopped chipotle pepper, 1 tbsp of the adobo sauce it comes in, 1/2 cup mayo and 1/4 cup grated parmesan. Mix well and season with salt to taste. The flavor should be tart, bold, but not too spicy.

4. Make your gauc (OR skip this step and buy store-bought gauc)

• in a bowl, mash the avocado with the juice of half a lemon and salt to taste.

5. Prep you salad

• using the same pan you cooked the chicken in, cook corn kernels for about 3 minutes on medium-high heat. Let cool slightly.

• finely chop romaine lettuce and place in a large bowl. Add corn and half of your dressing. Toss to combine. Add more dressing to taste.

6. Assemble

• top your tostadas with → gauc, diced chicken, salad, more dressing, pickled jalapenos/radish/red onions, and more parmesan cheese.