The smoke from the fireworks has cleared, the sand from the beach has been swept up. And just like that, we have closed out our vacation week.
As I had mentioned before, Eric had a whole week off from work due to a furlough. Since it puts just a slight strain on our budget for a week, it gives me the opportunity to purge whatever grocery items we have and get creative in using them for meals, all for the sake of saving a few bucks.
Our freezer is FULL.
Our cabinets are FULL.
After brainstorming, and a little Frankenstein-ing, I've been able to plan some meals with what we already have. But, there was one recipe that required me to make a trip to the grocery store. Afterall, I had to pick up milk and snacks as well.
It's a fairly simple recipe, with few ingredients. And it tastes amazing! A great menu item for when you want to throw something different into your dinner line-up!
These tostadas can also be made on a smaller scale. Using Tostitos round tortilla chips, these would make the perfect bite-size appetizer or snack for your next Summer gathering!
Chipotle Chicken Tostadas
(slow cooker recipe)
2-3 chicken breast
1 large onion, chopped
2 cans tomato soup
4 chipotle chiles in adobo sauce (less if preferred)
10 tostada shells
Crema de Mexicana
Queso fresco, crumbled
In food processor, puree chipotle chiles. Add tomato soup to puree and blend. In slow cooker, layer chopped onion, chicken, then cover with chipotle tomato sauce. Cook on high 4-6 hours or low 6-8 hours. When cooking is complete, remove chicken and dice or shred, return to chipotle sauce in slow cooker. Stir chicken mixture. Drop by spoonfuls on tostada shells, garnish with a drizzle of crema de Mexicana, queso fresco crumbles, and a sprinkle of chopped cilantro.