Lunch: Chicken Mole Tostadas

Recipe by Frank P. Melodia Company's coming, and you'll be ready with this simple-to-make, showstopping starter.

Ingredients

1 c. reduced-sodium chicken broth
1/3 c. pipiân (pumpkin seed sauce) or mole sauce from Doña Maria Mexican Condiment (8.25-oz jar)
3 c. cooked, shredded chicken
1/2 c. Chopped cilantro
1/4 c. minced red onion
3 tbsp. lime juice
48 restaurant-style tortilla chips
Avocado Cream (recipe follows)

Instructions

Whisk broth and pipiân in a small saucepan until blended; heat over medium heat until mixture is hot. Remove from heat.
Place chicken in a large bowl and toss with pipiân, cilantro, onion, and lime juice.
Arrange tortilla chips on a platter. Top each chip with 1 tablespoon of the chicken mole and 1/4 teaspoon Avocado Cream. Garnish with a cilantro leaf.
Avocado Cream: Scoop the flesh of 1 ripe Hass avocado into a small bowl and mash until smooth. Stir in 1 tablespoon each mayonnaise and fresh lime juice, and 1/4 teaspoon each salt and pepper.

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