Slow Cooker Mexican Chicken Tostadas

I came home today to the house smelling delicious and spicy.  Last night I had made the comment that I was craving corn tortillas with some sort of shredded chicken.  So what did my wonderful husband do today - he searched the internet for a recipe that would fulfill that craving! He found this on Pillsbury.com.

 

INGREDIENTS 

1/2 large jalapeño chile, seeded, finely chopped

5 cloves garlic, finely chopped

1 tablespoon Mexican chili powder

1 tablespoon olive or vegetable oil

1 tablespoon lime juice

1 teaspoon salt (we used less)

1 package (1 1/4 lb) boneless skinless chicken thighs (we used three chicken breasts)

5 tostada shells

1/2 cup shredded lettuce

1/2 cup shredded Cheddar cheese (2 oz)

1/3 cup Old El Paso® Thick 'n Chunky salsa

Sour cream, if desired

 

DIRECTIONS

1 Mix jalapeño chile, garlic, chili powder, oil, lime juice and salt in 1 1/2-quart slow cooker. Add chicken; coat with oil mixture. 2 Cover; cook 4 to 5 hours. 3 Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, place 1/3 cup chicken mixture on each tostada shell. Top with lettuce, cheese, salsa and sour cream.

For an added fresh-tasting garlic kick, stir an additional finely chopped clove garlic into shredded cooked chicken.

Serve-With Mexican rice and beans complement these tostadas. Margaritas add to the Mexican theme.

For a special touch, top with chopped fresh cilantro.

 

Dawn's OoeyGooey Buttery Bottom Brownies

Today we had our 12th annual FBLA Pizza luncheon so I made a brownies.  Not just any brownies, these DELICIOUS buttery bottom brownies.  WOW!!!! YUM YUM!!!!!!!  Having the toffee on the bottom made the bottom buttery and chewy!  They are pretty rich - which I think because of the butterscotch chips. These have to be one of my favorite brownies!  I think nuts would be good in these as well, or even coconut!  I brought Shannon home some left over brownies - big mistake.  I hope they are still here when he gets home from work!

1 family size brownie mix
Butterscotch chips
Heath Bits
Mini Marshmallows

Spray a 9 x 13 inch pan.

Layer the bottom of pan with heath bits (about half of the package)

Prepare brownies
Mix well by hand:
Betty Crocker Fudge Brownie Mix
2 eggs
1 stick of butter
1/4 cup water

Stir in - 2 cups of mini marshmallows - (I just added some)
Stir in - 1 bag of butterscotch chips (I had a bag opened in the deep freeze - it wasn't quite a whole bag, but very close)

Pour batter on top of toffee chips.  Batter will be thick. Spread evenly into pan - it is okay if some of the toffee chips get mixed in as you are spreading it.

Bake 35-40 minutes at 350 degrees.  I baked mine in an airbake pan - so if you use glass it may not take as long.