Chicken Tostadas Pequeñas

Today, I am very sad, because it is the Boyfriend's last day in Kingston. Tomorrow, he leaves for home so he can work all summer and make some sweet moolah. I am going to miss him very much, I won't get to see him until he comes back for his Graduation in June.

Honestly, besides the fact that I will miss having him around, I'm also worried about how much extra food/sweets I'm going to have around. Usually, he eats all the food so I don't have to worry about over-indulging, but without him around I'm going to be forced to eat everything! I'm a little concerned about this..

In honor of the boyfriend, I have decided to do a post about one of his favorite foods that I have made in the last few months. These little tasty bites are actually supposed to be like an appetizer.

But in our house, we never do things by the book....which means we ate an entire serving of these for dinner. And they were delicious.

Chicken Tostadas Pequeñas
Marinate Time: At least 2hrs         Bake Time: 8-10mins        Yields ~40 Tostadas

Ingredients:
Vegetable oil
4 Tbsps lime juice
1/2 cup lightly packed cilantro, freshly chopped
Kosher salt
Fresh ground black pepper
8oz skinless, boneless chicken breast (approx. 1 chicken breast)
6 (8-inch) flour tortillas
2 Tbsps fat free sour cream
1/2 tsp ground cumin
1/2 cup salsa (more as needed)
1/2 cup finely shredded lettuce (more as needed)
1/4 cup finely diced red pepper (more as needed)

Directions:
1) Mix 1/4 cup vegetable oil, 3 tablespoons of lime juice, 1/4 cup cilantro, salt and pepper. Add chicken and marinate for at least 2 hours and up to 24 hours.
2) While the chicken is marinading, make the tortilla cups. Preheat oven to 350 F. Using a 2 1/2 inch cookie cutter, cut out 40 circles from the tortillas. Brush each tortilla with some oil (on both sides), press into a muffin tin, and salt lightly. Bake until golden brown, about 8-10 minutes.
3) Remove chicken from marinade. Grill chicken in a large pan over medium-high heat, being sure to cook on both sides for about 5 minutes (or until cooked through). Cool, chop finely, and set aside.
4) In a small bowl, combine the sour cream, cumin, 1 tablespoon of lime juice, salt, and pepper.
5) To assemble: Toss the chicken with 2 tablespoons of chopped cilantro, 2 tablespoons of lime juice, salt and pepper. Fill each cup with a little chicken, a pinch of shredded lettuce, a spoonful of salsa, a drizzle of cumin sauce, and a sprinkle of diced red pepper. Serve immediately.

(Recipe adapted from 101 Delicious Chicken Recipes)