This Chicken Tinga Tostaditas recipe is a mini version of the authentic Mexican staple. Made with chicken, chipotle peppers in adobo sauce, onions, mayonnaise and topped with scallions, tomatoes, black olives and avocado cubes on top of tortilla chips. Quick, simple to make and full of flavor!
Tostaditas de Pollo de Tinga
Chicken Tinga Tostaditas
Chicken Tinga Tosdaditas, is another delicious little Mexican appetizer. One I believe you will be happy that I posted. Why? Because it is delicious and once again another super simple appetizer to make! An appetizer you can truly whip up in a few minutes and know it will not be lacking in flavor! Cause we all know how truly important that is! 🙂
It’s always fun for me to make appetizers for my family and friends. I love to surprise them and keep them guessing, “Oh I wonder what appetizer ma is making tonight for dinner?” And if by some chance I happen to hear those words, I just look over and smile at them and give my look of, “you just wait and see!” As much as I love surprises, I love giving them even more!
Hmmm! wonder what I will be surprising them with tomorrow night? 🙂
Okay back to Chicken Tinga Tostaditas. First let me translate the word Tinga. Tinga means stew and tostaditas is small chips or tortilla chips.
Chicken Tinga is an authentic Mexican dish made with shredded chicken, tomatoes, onions, spices and chipotle. This dish originated in Puebla, Mexico. Here I decided to change it up a little by adding a little bit of mayonnaise to the shredded chicken, giving it a creamy and delicious texture. I then placed a spoonful of the Chicken Tinga on a tortilla chip instead of the traditional taco. Don’t blame me for wanting to make this yummy dish into an adorable appetizer and then topping it with chopped tomatoes, black sliced olives, scallions and avocado.
For a true traditional version of Chicken Tinga, please go visit and try this recipe from Muy Bueno Cookbook. I’m sure you will love it!
Now here’s the thing, when I started making this cute little appetizer, I realized I didn’t have tortilla chips and I also didn’t have corn tortilla wraps to make fresh tortilla chips (yes I know that’s weird for me not to have wraps but guess what I didn’t!) so yes I had to run out to the store and since I had already started on my little Mexican appetizer, I didn’t feel like driving all the way to the supermarket so I just bought some tortilla chips at the gas station, came back and finished my little cute appetizer for my family!
So here it is my friends, I hope you enjoy it as much as my family did…thanks for reading my little post!
Don’t forget to leave me your comments!
Chicken Tinga Tostaditas
- 2 chicken breasts boiled and shredded
- 1 onion chopped
- salt to taste
- bag of tortilla chips
- 2 roma tomatoes sliced and cubed
- 1 avocado cubed
- small can sliced black olives
- 1-2 scallions chopped
- cilantro for topping
- 1/2 cup mayonnaise
- 1-2 chipotle in adobo sauce
Boil and Shred Chicken
- Over medium heat boil chicken breasts in a small pot for 15 to 20 minutes. Shred chicken using two forks to separate and shred chicken.
- In a small chopper or blender blend the mayonnaise and one chipotle pepper from can. Add salt to taste. Taste mayo and if you would like a spicier blend add another chipotle pepper to mayonnaise. Set aside.
- Chop the onion, scallions, tomatoes and avocado.
Mix shredded chicken with about 4 tablespoons of the chipotle mayo and onion. Add more mayo if desired. Add salt to taste.
- Add a spoonful of chicken mixture onto a tortilla chip and continue on other chips until mixture is done. Top each chip with chopped tomatoes, scallion, cilantro, olives and avocado. Enjoy!
Vicki B says
I used rotel instead of the tomatoes and dropped it in the crock pot. I used corn tortilla cups and dropped the tinga then a dollop of sour cream with cotija cheese on top. They are delicious