Honey Chipotle Chicken Tostadas with Avocado Crema

Ingredients

• 4 corn tostadas
• 8 oz cooked chicken breast, shredded
• 1 tbsp minced chipotle peppers in adobo
• 1 tbsp honey
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 ripe avocado
• 1/2 cup Greek yogurt
• 2 tbsp fresh lime juice
• 1/2 cup chopped cilantro
• 1/4 cup crumbled queso fresco
• Salt and black pepper

Steps

1. Blend the avocado, Greek yogurt, lime juice, half the cilantro, and a pinch of salt until completely smooth, then refrigerate.
2. Heat the olive oil in a skillet over medium heat and cook the garlic and cumin for 30 seconds, until fragrant.
3. Add the shredded chicken and toss for 2 minutes so it takes on the spiced oil.
4. Stir in the chipotle and the honey and cook for 3 to 4 minutes, tossing frequently, until the chicken is glazed and sticky.
5. Keep the heat moderate once the honey is in; it catches and burns within a minute over high heat, and burnt honey is bitter throughout.
6. Season with salt and pepper and taste. It should be smoky, sweet, and salty in balance.
7. Spread the avocado crema over the tostadas right to the edges, which seals the surface and keeps them crisp.
8. Pile the hot chicken on top and finish with the queso fresco and remaining cilantro, serving immediately.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.