Mini Chipotle Chicken Toastada Bowls Appetizer

Servings: 12

• Klarbrunn Sparkling Lime, for serving
• 4 Burrito-style Flour Tortillas, or 12 street-style tortillas
• 1 1b. Chicken Breasts, boneless and skinless
• 2 tbsp. Adobo Sauce
• 1 tbsp. Olive Oil
• 1 tsp. Chili Powder
• 1 tsp. Ground Cumin
• 1/4 tsp. Salt
• 3 Garlic Cloves, minced
• 1 15-oz. Canned Corn
• 1/4 cup Sour Cream
• 1/4 cup Cotija Cheese, plus more for serving
• 1 Red Bell Pepper, finely chopped
• 2 Jalapenos, chopped
• 2 tbsp. Fresh Parsley, chopped
• Juice of 1 Lime
• 1/2 cup Guacamole
• Lime Wedges, for serving

1. Preheat oven to 400F. Using a large cookie cutter (about 4" in diameter), cut the burrito-sized tortillas into 3 mini street-style tortillas. Press each down into a cupcake pan.
2. Bake for 8-10 minutes, or until golden brown. Set aside to cool.
3. Cut the chicken into tiny bite-sized pieces. Add them into a large bowl with the adobo sauce, chili powder, cumin, salt, and minced garlic. Toss until well-combined.
4. Heat the olive oil in a large cast iron skillet over medium high heat. Add the chicken and cook for 6-8 minutes, or until fully cooked. Set aside.
5. In the meantime, toss the corn, chopped red bell pepper, sour cream, cotija cheese, chopped jalapenos, lime juice, and freshly chopped parsley in a large bowl. Season with salt and black pepper to taste.
6. To assemble, add a generous scoop of the cooked chicken into the tortilla cups. Add a scoop of the corn salsa and a little guacamole on top. Garnish with cotija cheese and mini lime wedges. Serve warm. Enjoy with Klarbrunn Sparkling Lime for a refreshing drink!