Chipolte Chicken Tostados

Chipolte Chicken Tostados Recipe

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Michele King


I was given this recipe by a woman from deep in the heart of Mexico. The trick is to cook it slow, so be sure to give yourself enough time to allow the flavor to develop. You will be glad you did!

This chicken is very flavor intensive, so I serve these tostados with fresh fruit or pineapple and cottage cheese.

★★★★★ 1 vote
30 Min
1 Hr
Pan Fry


1 1/2 lb
chicken thighs, skinless and boneless
2 large
yellow onions, sliced
1/4 c
1 or 2
canned chipolte peppers in adobo sauce, finely chopped
tostado shells
1 can(s)
refried beans
sour cream

How to Make Chipolte Chicken Tostados


  • 1Cut chicken thighs and onions into thin slices. Melt butter in a large non-stick skillet and saute the onions until soft then add chicken and continue to cook on medium heat until the chicken loses it's pink, stirring often .
  • 2Add the chipolte pepper(s) along with a tablespoon or so of the adobo sauce to taste.
  • 3Cover and cook over very low heat, stirring often, until the chicken is tender, about 30 minutes. Serve on tostado shells spread with refried beans and topped with sour cream.

Printable Recipe Card

About Chipolte Chicken Tostados

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican