Crockpot Chicken Chili Con Carne Loaded Tostada Stacks
Try this Crockpot Chicken Chili Con Carne Loaded Tostada Stacks recipe.
Try this Crockpot Chicken Chili Con Carne Loaded Tostada Stacks recipe.
- 1/2 teaspoon salt
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1/2 teaspoon pepper
- 2 teaspoons smoked paprika
- 1 tablespoon cumin
- 3 tablespoons tomato paste
- 3 teaspoons chili powder
- 1 tablespoon hot sauce
- 1/8 cup brown sugar
- 1 red pepper (chopped)
- 2 cups sharp cheddar cheese (shredded)
- 1/2 onion (finely chopped)
- olive oil or cooking spray
- 2 cloves garlic (minced or grated)
- 3-4 tablespoons chili powder
- 1/2 -1 teaspoon cayenne pepper
- 1 tablespoon unsweetened cocoa powder (i like to use hershey's
- 1/2 cup pickled jalapenos
- 1 pound boneless skinless chicken breast (chopped into bi
- 1 ounce bottle of beer (12 i used a pumpkin ale)
- 2 cups chicken broth (plus more if needed)
- 1 ounce can diced tomatoes (14)
- 2 tablespoons apple butter (may sub 1 tablespoon of brown sugar
- 16 corn tortillas (small)
- 1/4 cup fresh cilantro (chopped for serving)
- 4 green onions (chopped for serving)
- 1 avocado (chopped for serving)
- cooked bacon (crumbled for serving (optional))
- greek yogurt or sour cream (for serving)
- fritos (for serving)
- Carbohydrate 19.4310891926806 g
- Cholesterol 0 mg
- Fat 0.964923975159346 g
- Fiber 2.60364561011233 g
- Protein 1.43839786098633 g
- Saturated Fat 0.141227570590446 g
- Serving Size 1 1 STACKS with leftover chili (182g)
- Sodium 405.31857094036 mg
- Sugar 16.8274435825683 g
- Trans Fat 0.16444578697297 g
- Calories 83 calories
Step-by-step
- To the bowl of a crockpot add the onion, red pepper and garlic. Place the chicken on top.
- Measure out 2 cups of chicken broth in a separate bowl, add the tomato paste and apple butter. Whisk until combined. Add the mixture to the crockpot.
- Next add the beer, diced tomatoes, chili powder, cumin, smoked paprika, oregano, cayenne pepper, cocoa powder, salt and pepper.
- Lightly stir to combine. Cover and cook on high for 5 hours or on low for 7 to 9 hours.
- If the chili seems to thin remove the lid and let cook while you make the tostada chips.
- About 30 minutes before you are ready to eat, preheat the oven to 475 degrees and place a rack in the top of the oven and one right below.
- In a small bowl combine the brown sugar, chili powder and smoked paprika. Stir to combine.
- Line the corn tortillas in a single layer on 2 baking sheets. Spray with cooking spray or rub with olive oil and then generously sprinkle on the seasonings.
- Bake for 8 to 10 minutes, or until the tortillas are just beginning to turn golden brown. Rotate the pans (top goes below now) half way through.
- Remove from the oven and repeat with the remaining tortillas.
- Now take 4" chips" and spread each with a little shredded cheddar. Place back in the oven to melt for about 1 or 2 minutes, remove and top each cheesy chip with a non cheesy chip.
- To assemble the stacks, place one plain tostada (meaning no melted cheese) on a plate, spread with cheese and then top with the hot chili.
- Now grab one of the cheesy chips and place it on top, top that chip with hot chili and them a sprinkle more of the cheese.
- Finally add one more plain chip, top with chili and more cheese.
- Repeat with the remaining chips, until you have four stacks.
- If desire, place the stacks on a baking sheet and melt the top layer of cheese.
- Top each stack with avocado, cilantro, jalapeños, a dollop of greek yogurt and Fritos if desired.
My Latest Culinary Adventure: Crockpot Chicken Chili Con Carne Loaded Tostada Stacks
As a busy professional, finding time to cook a delicious and satisfying meal can be a challenge. But I'm a firm believer that even amidst a hectic schedule, a home-cooked meal can be a source of comfort and pride. That's why I was so excited to try this Crockpot Chicken Chili Con Carne Loaded Tostada Stacks recipe – a dish that’s both flavorful and surprisingly easy to make, even on a weeknight.
The beauty of this recipe lies in its simplicity and versatility. The crockpot does most of the work, allowing the flavors to meld beautifully while I focus on other tasks. I love the idea of setting it up in the morning and coming home to the aroma of simmering chili, ready to be transformed into a spectacular meal. The loaded tostada stacks are the perfect finishing touch, adding layers of texture and taste that elevate this dish beyond the ordinary. The crunch of the tostadas, the creamy avocado, the spicy jalapeños, and the satisfying melt of the cheese – it’s a symphony of flavors and textures that will leave you completely satisfied.
This recipe isn't just about convenience; it's about creating a memorable meal. It's about taking the time to savor each bite, to appreciate the simple pleasure of a well-crafted dish. The ingredients are fairly standard, which is great for those of us who prefer sticking to the pantry staples. And the adaptability is a huge plus! Feel free to experiment with different toppings – maybe some shredded lettuce, a different type of cheese, or even some sour cream instead of Greek yogurt. The possibilities are endless!
Beyond the practical aspects, this dish also embodies a spirit of culinary adventure. It’s a testament to the fact that even simple ingredients can be transformed into something extraordinary with a little creativity and care. The layering of the tostadas, the careful attention to the seasoning of the chips – these are the little details that make all the difference. And the end result? A dish that’s not only delicious but also visually stunning.
This recipe is a winner for me, not just because it's easy and delicious, but because it brings a sense of accomplishment to the end of a long day. It's a reminder that even amidst the chaos of life, taking the time to nourish myself with a delicious, home-cooked meal is a form of self-care that's worth cherishing. It's a reminder that even a busy professional can find time for moments of simple joy and culinary creativity. So, give this recipe a try – you won't be disappointed!
Beyond its deliciousness and ease of preparation, this recipe also holds a special place in my heart because it reminds me of my grandmother’s cooking. She always made the most incredible chili, and this recipe evokes those same warm, comforting memories. The aroma alone brings back a flood of wonderful childhood memories spent in her kitchen, watching her work her magic with simple ingredients.
Whether you're a seasoned home cook or a kitchen novice, this recipe is a surefire hit. It’s the kind of dish that will impress your family and friends, leaving them wondering what culinary secrets you possess. It’s also a fantastic option for meal prepping – prepare a big batch on the weekend, and you’ll have delicious lunches or dinners ready to go for the week ahead.
So, what are you waiting for? Gather your ingredients, fire up your crockpot, and prepare to embark on a culinary journey that will delight your taste buds and warm your soul. And remember, the best part of cooking is sharing your creations with those you love. Happy cooking!
