Spicy Chipotle Peanut Chicken Tostadas
Serves 6

12 yellow corn tortillas or your favorite store-bought tostada shells
Peanut oil
2 medium tomatoes, seeded and diced
3/4 cup green onions, sliced
1/2 cup fresh pineapple, diced
2 cups Napa cabbage, shredded
1 cup jicama, shredded
1/2 cup red peppers, julienned
1 bottle Big Acres Chipotle Peanut Sauce
1.5 lbs grilled chicken, cut into strips
1 cup crumbled queso fresco or mild feta
1/4 cup chopped roasted peanuts

Lightly fry tortillas in peanut oil and drain on paper towels. Set aside. (Note: Store-bought tostada shells are already fried.) In small bowl, mix 1/2 tomatoes, 1/2 green onions, pineapple, cabbage, jicama and red peppers. Toss with 1/2 bottle of peanut sauce and set aside. Place warm chicken in large bowl and toss with remaining peanut sauce. Divide vegetable and fruit mixture evenly and place on tortillas. Place chicken on top of vegetables and fruit. Sprinkle remaining ingredients in the following order: tomatoes, onions, cheese, peanuts and serve immediately.

Variation: Use mini corn tostada shells to create tasty appetizers!

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