chipotle chick'n chips with avocado crema
- 1 Tbsp olive oil
- 1/2 cup onion, finely chopped
- 1/2 tsp cumin seeds
- 1/2 tsp dried oregano
- 1 canchipotle chilies, finely chopped
- 2 Tbsptomato paste
- 1 Tbspwhite wine vinegar
- 1 packgardein scallopini
- 1 avocado, diced
- 2 Tbsp sour cream (or vegan option)
- 1 Tbsp cilantro, finely chopped
- 3 tsplime juice
- to tastesea salt
- 24 corn tortilla chips
- 1 cupshredded cheddar cheese (or vegan option)
Thaw gardein chick’n scallopini for 10-15 minutes, then shred with fork or by hand into small pieces. Put aside.
Heat oil in a small saucepan over medium-high heat, stir in onion until it begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add in chick’n and stir until hot.
Meanwhile, arrange tortilla chips in a single layer on a baking sheet. First sprinkle cheese (or vegan option) on each chip and spoon about 1 tablespoon chick’n mixture on top. Bake in a 450° F oven until cheese begins to bubble, about 3 minutes.
Transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish. Serve warm.