Chipotle Chicken Mini Tostadas with avocado spread. The tanginess of the avocado balances perfectly with the spicy chipotle sauce. So good!
Chipotle Chicken Mini Tostadas with avocado spread | Muy DelishIs anyone crazy just like a I am and are already thinking about the holidays? I’m not into Halloween (could be since my sons are not little anymore) so I’m skipping that celebration all together and I’m jumping right into Thanksgiving.  I’m already starting to think of the menu for turkey day and how the table will be set up. Appetizers should always be considered part of the planning for any get together so it’s good to start early and test things out.

These Chipotle Chicken Mini Tostadas will definitely be part of my menu as they are delicious and so easy to make. Everything can be made ahead of time and right before your guests arrive, just assemble and enjoy!

Chipotle Chicken Mini Tostadas with avocado spread | Muy DelishChipotle Chicken Mini Tostadas with avocado spread | Muy DelishChipotle Chicken Mini Tostadas with avocado spread | Muy Delish

I know how planning a get together can be a little hectic at times for the host so if you don’t feel like fussing around making the mini tostadas, you can use round tortilla chips or cut pre-made tostadas.  However, if you make these ahead of time it will surely impress your guests! Aren’t the cute?
Chipotle Chicken Mini Tostadas with avocado spread | Muy DelishChipotle Chicken Mini Tostadas with avocado spread | Muy Delish

Recipe adapted from Cuisine at home magazine

Chipotle Chicken Mini Tostadas
  • 3 flour tortillas (8")
  • 1 avocado, peeled and pitted
  • ¼ cup non fat Greek yogurt (or sour cream)
  • 1 tablespoon fresh lime juice
  • 2 tablespoon chopped fresh cilantro
  • ¾ cup ketchup
  • 3 Tablespoons brown sugar
  • 2 Tablespoon chipotles in adobo sauce, chopped
  • 2 Tablespoon soy sauce
  • 2 Tablespoon apple cider vinegar
  • 2 cups cooked chicken, shredded
  • cilantro, lime zest
  1. Coat both sides of tortillas with nonstick spray. Stack and cut into 8 wedges (24 total); push into cups (standard muffin pan). Bake 6-8 minutes, or until golden.
  2. Mash avocado, yogurt, & lime juice together, then add the cilantro and, salt to taste.
  3. Simmer ketchup, sugar, chipotles, soy sauce, vinegar, chili powder and chicken in a saucepan over medium-low heat for 8 minutes, or until sauce is syrupy.
  4. Top each tostada with 1 tablespoon of the avocado mixture, then 2 tablespoons of chicken mixture.
  5. Garnish each tostada with cilantro, and zest.

Chipotle Chicken Mini Tostadas with avocado spread | Muy Delish

Apple Cupcakes with Almond Streusel

One year ago we visited NYC & Upstate New York. Fall was just around the corner and you could definitely tell by looking at the trees starting to turn red & yellow. What a beautiful sight! While we were in Upstate NY, I went apple picking for the first time then had the most amazing homemade apple sauce made by mother in law.

This weekend I found myself longing for those days so I decided to make these Apple cupcakes to get my fix. I think it’s time we get ourselves in the fall mode don’t you think?
Apple Cupcakes with Almond StreuselThese cupcakes are light, very moist and delicious! The crunchiness of the streusel on top gives a very unique texture not found in your standard cupcakes that are covered with frosting.

Looking at the recipe below you may think it’s a lot of work but don’t get discouraged to make them. All the steps are very simple and they come together in no time. Give them a try! They’re so delish!
Apple Cupcakes with Almond StreuselApple Cupcakes with Almond Streusel

Recipe adapted from Cooking Light Magazine

Apple Cupcakes with Almond Streusel
Cook time: 
Total time: 
Serves: 12
  • Cooking spray
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¾ cup granulated sugar
  • ¼ cup (2 ounces) ⅓-less-fat cream cheese, softened
  • ¼ cup butter, room temperature
  • ¼ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup non-fat Greek yogurt
  • ¼ cup 2% reduced-fat milk
  • ¾ cup finely chopped Gala apple
  • 1 tablespoon all-purpose flour
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons butter, chilled
  • 2 tablespoons sliced almonds
  • GLAZE:
  • 1 cup powdered sugar
  • 4 teaspoons 2% reduced-fat milk
  1. Preheat oven to 350°.
  2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.
  3. In a small bowl, add the flour, baking powder, salt, and baking soda and whisk.
  4. In the bowl of an electric, combine the sugar, cream cheese, and ¼ cup butter.
  5. Beat with a mixer at high speed until well blended. Add the almond extract, vanilla extract, and egg to sugar mixture; beat with a mixer at medium speed until well blended.
  6. Combine the Greek yogurt and ¼ cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.
  7. Add flour mixture and Greek yogurt mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture.
  8. Divide batter evenly among muffin cups.
  10. In a small bowl mix the 2 tablespoons flour, brown sugar, and ground cinnamon.
  11. Cut in the butter with a pastry blender or a fork until mixture resembles coarse meal; stir in almonds.
  12. Sprinkle streusel evenly over cupcakes.
  13. Bake at 350° for 24 to 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.
  14. GLAZE
  15. In a small bowl, combine powdered sugar and 4 teaspoons milk, stirring with a whisk.
  16. Drizzle glaze over cupcakes.


Apple Cupcakes with Almond Streusel