Just in time for outdoor weekends, this Southwestern appetizer from Rep. Diana DeGette (D-Colo.) won top prize at the 2010 March of Dimes Gourmet Gala.

Adobo Chicken Tostadas Con Crema


12 fresh corn tortillas*
1 cup vegetable oil plus 1 tablespoon vegetable oil
sea salt
3 cups shredded cooked chicken (from one rotisserie chicken, or two cooked chicken breasts)
3 seeded and chopped chipotle peppers from canned chipotle peppers in adobo sauce, plus 3 tablespoons adobo sauce from can, or to taste*
1 28 oz. can plum tomatoes, crushed, reserving liquid
¼ cup chopped onion
2 cloves of chopped garlic
¼ teaspoon of ground oregano
2 avocados
2 tablespoons lemon juice
2 tablespoons softened cream cheese
2 tablespoons “hot” commercially bottled salsa
1 teaspoon garlic powder
1 container crème fraiche

1. Heat 1 cup vegetable oil in a medium heavy skillet until oil is hot, but not smoking.
2. Cut tortillas into quarters and fry a few at a time until both sides are golden.
3. Drain on paper towel and sprinkle with sea salt.
4. Heat 1 tablespoon of vegetable oil in medium saucepan and sauté onion until soft.
5. Once onions are soft, add garlic and chipotle peppers and cook for 2-3 minutes.
6. Add the tomatoes, chicken, adobo sauce, oregano, salt to taste, and enough reserved tomato liquid to moisten the chicken mixture. Stir mixture, and cook at low heat for 15-20 minutes. Adjust seasonings.
7. Mash avocados and cream cheese together in small mixing bowl until smooth. Add lemon juice, garlic powder, salsa, and salt to taste. Adjust seasonings.
8. To assemble hors d’oeuvres, place a spoonful of chicken mixture on each tortilla triangle.
9. Place a dollop of the guacamole mixture on top of the chicken mixture triangle.
10. Drizzle each triangle with crème fraiche and enjoy!

*Available at some supermarkets and Latin grocery stores.

- Recipe makes 48 hors d’oeuvres.