In The Kitchen

with Rick Bayless

Meet Rick Rick and FiveStar Rick's Recipes

Tiny Tostadas of Smoked Chicken


  • 1 lg. boneless, skinless chicken breast
  • 3/4 cup Frontera Tangy Two-Chile Salsa
  • 1/2 15-oz can whole tomatoes; reserve half the can's juice
  • 1 tbsp. cider vinegar
  • 1 sm. white onion, thinly sliced
  • 1 tbsp. olive oil
  • 2 cups coarsely shredded grilled chicken
  • 1/2 tsp. salt
  • 1 sm., ripe avocado peeled, pitted & cut into 1/8' pieces
  • 3-4 tbsp. finely grated Mexican queso anejo, Parmesan or Romano cheese
  • Chopped cilantro for garnish


Grill chicken on cooktop griddle/grill, shred coarsely & set aside. Puree salsa, tomatoes with juice and vinegar in food processor. Cook onion in oil in large skillet over medium heat until it begins to brown. Press salsa mixture through medium-mesh strainer into the skillet then simmer, stirring until thick (about 5 min.). Add chicken, cool, then salt to taste. Arrange chips on serving platter, then top each with a tablespoon of chicken, avocado pieces, cheese and cilantro.