Servings: 5 servings
Calories: 285kcal
Ingredients
- 1 lb boneless skinless chicken thighs sub: chicken breast, turkey thigh
- 1/2 cup prepared sugar-free mole sauce sub: 1/4 cup sugar-free enchilada sauce + 2 Tbsp unsweetened cocoa + pinch cinnamon & chile
- 1/4 cup low-sodium chicken broth sub: water + 1/2 tsp bouillon
- 1 1/4 cups grated parmesan finely shredded; sub: grated asiago or pecorino
- 1 tbsp avocado oil sub: olive oil, ghee
- 2 tbsp cilantro chopped; sub: parsley
- Optional toppings: sliced radish queso fresco crumbles, avocado; sub: sour cream, pickled jalapeño
Instructions
- Make the parmesan tostadas, 10 min: Preheat oven to 400°F and line a sheet pan with parchment. Mound 1 Tbsp parmesan per tostada, about 20, and flatten into 3-inch circles. Bake 6–7 min until deep gold. Cool 30 sec, transfer to a rack to crisp.
- Pressure-cook the mole chicken: Season thighs with salt & pepper. Set Instant Pot to Sauté, add avocado oil, and sear 2 min per side. Cancel sauté. Add mole sauce + broth, scraping browned bits. Lock lid; cook High Pressure 10 min; natural release 5 min, then quick release.
- Shred chicken with two forks; return to sauce and stir.
- Assemble mini tostadas: Place crisp parmesan rounds on a platter. Spoon about 1 Tbsp saucy chicken onto each. Garnish with cilantro and any optional toppings.
Nutrition
Serving: 1serving | Calories: 285kcal | Protein: 25g | Fat: 18g | Fiber: 1g
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