Shredded Chicken Tostadas with Raspberry Serrano Chutney

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Okay, I can’t contain my excitement anymore. I have to let the cat out of the bag on this one. Exactly one week from today I will be on my way to visit my family in Idaho. Shredded Chicken  Tostadas with Raspberry Serrano Chutney (2)

That’s right, Gringalicious is going state side baby.

Shredded Chicken  Tostadas with Raspberry Serrano Chutney (5)

I can’t even begin to list the things that I am looking forward to. There are so many things that I miss, but most of all I miss my family. It has been almost a year since I have seen my big sister. That is like 366 days too long. The longest we have ever been apart before was a few weeks. I can’t wait to see her and the rest of the gang. Shredded Chicken  Tostadas with Raspberry Serrano Chutney (3)

There are other things that I miss too. Nothing in comparison to how much I miss my peoples but things that I am still looking forward to. I have really been enjoying Chile so far. I have had many people ask me, mostly Chileans, what differences there are between Chile and the U.S. It is hard to answer that question on the spot. Partly because there are too many things to put your finger on just one, but mostly because I don’t want to offend anyone. I know that Chileans are very proud of their country and they have every right to be. It is an incredible place to live. However, there are some big areas that could use improvement. Por ejemplo (For example) I miss not having to worry about whether or not there will be a place to go to the bathroom when we go out. Have I ever mentioned that many of the few public bathrooms in Chile require that you not only pay to use them but bring your own toilet paper…or not? Eww! Shredded Chicken  Tostadas with Raspberry Serrano Chutney (4)

I also miss speaking English to people other than my family and not getting deer-in-headlight stares in response. I have learned a lot of Spanish though. My sisters and I have talked about walking around the stores we go to and pretending that we don’t speak English to switch things up a bit. That would be hilarious. We are so doing it. Shredded Chicken  Tostadas with Raspberry Serrano Chutney (6)

Personally, the biggest thing that I am excited about is ingredients. Cheddar, pecans, cream cheese, maple syrup, chocolate chips, m&ms….. These are just a few of my list of ingredients that I will most likely be exploiting while we are there and trying to cram as much as I can into my suitcase on the way back (Okay, cheese may not be the best plan. Anyone ever seen I Love Lucy?). For real though, I am planning to come back to Chile with as many spices, ingredients, props, and anything else I can think of for my blog, back with me.  Shredded Chicken  Tostadas with Raspberry Serrano Chutney (8)

Sorry, enough about me and my smuggling. You are here for this recipe.

Is anyone else in love with the spicy sweet contrast of berries and peppers? Well, I love it. I also put a little bit of cream cheese on these. I know that I said in my last post that it is expensive and it is. However, for something like this a little goes a long way and makes a huge difference. Shredded Chicken  Tostadas with Raspberry Serrano Chutney

These tostadas are the perfect thing for summer. That’s another thing I forgot to mention. I will get to get out of this cold and rainy weather and dive right into summer. Watermelon, berries, fresh veggies, Grilling…! Prepare yourselves for lots of recipes. Although, I may not be able to post very much while we are traveling so maybe not too many.

You have to make these. As we say in my house a lot, they are slap-your-mama-good.

Shredded Chicken Tostadas with Raspberry Serrano Chutney

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Shredded Chicken Tostadas with Raspberry Serrano Chutney


    Raspberry Serrano Chutney:
  • 1 medium red onion, diced
  • 1 cup raspberry preserves
  • 1 small 7 oz (199 g) can of serrano peppers
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • For Tostadas:
  • 8 small flour tortillas (I used homemade)
  • 2 cups cooked chicken, shredded
  • 2 medium avocados
  • 8 oz (225g) cream cheese, at room temperature
  • 1 cup sweet, whole kernal corn
  • salt & pepper
  • oil for frying tortillas


  1. Cut 3-4 small serranos in half and remove seeds. Chop very finely and combine with all other ingredients for chutney in a bowl and stir together. Add 1 teaspoon of the juice from the peppers and test for heat level. Add more of the juice to taste.
  2. Heat a few tablespoons of oil in a medium skillet over medium heat. Fry each tortilla until golden and crispy, about 1 minute on each side. Remove to a plate lined with paper towels to absorb excess oil. Warm chicken in a non-stick skillet and season with salt and pepper. Smash avocados in a small mixing bowl with a fork and season to taste with salt.
  3. To assemble, spread 1 oz. cream cheese, 2 tablespoons, on each tortilla. Then top with smashed avocado, shredded chicken, corn, and chutney.

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