Spicy Chicken Tostadas

So when I say that the weather this week was going to be cold and snowy I decided that I needed something warm but not too calorie heavy.  I wanted something filling and comforting but spring is just around the corner and I don't want to look like a grizzly bear once I can wear shorts again.  On the Myrecipes.com website I ran into the recipe and with some modifications, I made these amazing tostadas.  I would highly suggest following my recipe if you like it spicy and delicious!  They smell so good while your reheating the chicken in the same pan that you just fried the soft tortilla in... my mouth waters just writing about it!  They are definitely a finger food and so food you'll just want to bury your face in them and eat until you're full!

Ingredients
16 small tortillas
1/4 cup red onion
1 garlic clove
1 tbsp honey/sugar
1/4 tsp salt
1/4 tsp pepper
2 peppers in adobo sauce (plus some of the sauce if you like it spicy!)
7 chicken breasts
1 tbsp chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
pinch of cayenne
1 tsp paprika
1 jar of salsa (pick your heat level, I used medium)
1 bunch of cilantro
1 cup of thinly sliced cabbage
1/2 cup queso fresco (or mexican cheese)
thinly sliced avocado
crema thinned with some milk
tomatoes

Instructions:
  Turn the over to 400 degrees.  Thaw the chicken and dry it with some paper towels.  Mix the chili powder, cumin, salt, pepper, garlic powder, onion powder, and cayenne together in a bowl.  Sprinkle this mix over one side of the chicken breasts.  Roast for 15 minutes on one side.  Turn the chicken, sprinkle the other side with the spice mixture and then roast that side for 15 more minutes.
     Take the chicken out of the oven and let it cool down.  Once it has cooled down, shred it into pieces and put it into a bowl.  In your food processor, combine the salsa, cilantro, onion, garlic and honey.  Puree until this is a liquid and then mix with the chicken.  Thinly slice the cabbage and mix milk with crema to thin it out.  Slice the tomatoes and avocado.
    When you're ready to serve, put a little bit of oil in a pan and heat it until it shimmers in the pan.  Put down the tortilla and fry for 2-4 minutes or until light brown, then flip and cook until light brown.  Remove from the oil and put on a paper towel.  While the pan is still hot, throw the chicken with sauce into the pan to reheat.  When it's hot and started to slightly brown, top the tostada with the chicken and cover with cheese, cabbage, tomato, avocado, and crema.  Serve hot!  YUMMMM  You'll crave a margarita and a beach chair within minutes!  Enjoy!