Spicy Little Muffin Tin Chicken Tostadas

A great little party appetiser that are really fast to prepare! The tostada cups will stay fresh in an airtight container for around 3 days. The chicken filling can be made 2 days ahead and stored in the refrigerator. Don't be afraid of the amount of jalapeños used! The heat is tempered considerably when mixed in with the mayonnaise, and also canned jalapeños are not as spicy as fresh. It is a zingy kick of spice but won't blow your head off. :) This makes 10 mini tostadas.

Ingredients

• 2 to 3 tortillas ((flour or corn))
• Oil spray
• 1/4 cup whole egg mayonnaise
• 1/4 cup finely chopped canned jalapeño (, drained (Note 1))
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice ((or more to taste))
• 1/2 cup sliced shallots/scallions ((or 1/4 cup finely diced red onion))
• 1/2 cup sliced shallots/scallions ((or 1/4 cup finely diced red onion))
• 2 tbsp finely diced coriander/cilantro stems
• 1 1/4 cups shredded cooked chicken ((plain, unseasoned))
• Coriander/cilantro leaves
• Diced avocado

Instructions

1. 1

   Preheat oven to 180C/350F.

2. 2

   Cut out 10 rounds using a 7.5cm/3" round cutter OR 400g/14oz empty, clean can. You should be able to get 5 out of each tortilla.

3. 3

   Mould into standard size muffin tins. Spray with oil, then bake for 10 to 15 minutes until golden brown and crisp. Allow to cool in the muffin tin then set aside until required in an airtight container.

4. 4

   Place all the Filling ingredients except the chicken in a bowl and mix to combine. Then add the chicken and toss gently to coat.

5. 5

   To serve, divide the chicken filling between the tostada cups. Sprinkle with coriander/cilantro leaves and avocado.