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Nutrition Facts
Serving Size 273 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 600 mg 25%
Total Carbohydrate 28 g 9%
Dietary Fiber 4 g 16%
Sugars 8 g
Protein 29 g
Vitamin A 30% Iron 15%
Vitamin C 80% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chipotle Chicken Tostada
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Lb boneless, skinless chicken thighs
2 Tbsp Colavita Aged White Wine Vinegar
1 Tbsp sugar
1 Tbsp cilantro, chopped
1/2 Tsp kosher salt
1/2 Tsp black pepper
1 lime, juiced
1/4 medium red cabbage, shredded
1/4 cup(s) carrots, shredded
1/2 Tbsp canola oil
1 small onion, chopped
1 red bell pepper, seeded and diced
2 Tbsp adobo sauce (from canned chipotle peppers)
8 H-E-B Baked Tostadas
1/2 cup(s) reduced fat Monterey Jack cheese or queso fresco
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Place chicken in a large pot and cover with water. Bring to a boil, cover, reduce heat and simmer until cooked, about 7 minutes. Drain, transfer chicken to a bowl or plate, let cool and shred.
While chicken is cooking, prepare slaw. In medium bowl, combine vinegar, sugar, cilantro, ½ the salt and pepper, and lime juice. Add shredded cabbage and carrots and toss to coat. Set aside.
Warm oil in a skillet over medium heat. Add onions and bell pepper, and remaining salt and pepper. Cook 7 minutes. Stir in adobo sauce and shredded chicken, and sauté 2 minutes.
Top tostadas with chicken mixture, slaw and cheese.



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