Chicken Tostadas w/ Chipotle Cream Sauce

Ingredients:

3    Flour tortillas (8”)

1    Avocado, peeled and pitted

1/4 Cup    Sour cream

1/4 Cup    Tomatoes, seeded, chopped & drained on paper towel to remove juice

1 Tbs    Lime juice

2    Garlic cloves—mashed

2 Tbs    Fresh chopped cilantro

2 Cups    Chicken cooked & shredded (I cook in microwave & pull meat apart w/2 forks)

1 Jar  La Maison Signature Sauces Chipotle Cream Sauce

Garnish:

Sour cream

Fresh cilantro

Lime Zest

How to Prepare:

• Preheat oven to 450ºF.
• Coat both sides of tortillas with nonstick spray.  Stack and cut into 8 pie-shaped wedges.  Push wedges into mini muffin  tin’s cups, leaving 3 pointed-cups.  Bake 6-8 min or until golden.
• Mash avocado, sour cream, tomato, lime juice, garlic and cilantro together; salt to taste and chill. Note:  This step can be done only up to 4 hours in advance or the avocado can turn black.
• Top each tostada with 1 Tbs avocado mixture, then 2 Tbs chicken mixture and last 1 Tbs Chipotle Cream Sauce.
• Garnish with sour cream, a cilantro leaf and lime zest.  Serve immediately.  (The  sauces can be made ahead, as well as the tostadas, but do not assemble until the last min or this can become runny and soften the tostadas.)  Well worth  the effort!