Shredded Salsa Chicken Breakfast Tostadas Recipe

DIRECTIONS

1. In a small cup, combine the cumin, 1/8 teaspoon salt and 1/8 teaspoon pepper. Sprinkle evenly over both sides of the chicken breasts.
2. In an Instant Pot® with the trivet inserted, add the chicken broth. Place the chicken breast on the trivet, and spread the salsa evenly over the chicken. Set the Instant Pot® to pressure cook on high for 14 minutes. Allow the steam to naturally release for 5 minutes, then manually release the remaining steam and remove the chicken to a cutting board, retaining as much salsa as possible. Use two forks to shred the chicken, mixing with the salsa. Set aside.
3. While the chicken is cooking, preheat oven to 375°. In a small cup, combine the olive oil, chili powder and 1/8 teaspoon salt. Place the tortillas on a baking sheet, brush both sides of each tortilla with the olive oil mixture, and puncture a few times with a fork. Bake for 3 minutes, flip (puncturing and flattening if needed), and bake for another 5 minutes, or until crisp.
4. Place 2 tablespoons of shredded chicken, topped with 1 tablespoon shredded cheese in the center of each tortilla on the sheet pan. Turn off the oven, and place the sheet pan back into the warm oven to let the cheese melt while you complete the next step.
5. In a 10-inch non-stick skillet, fry the eggs in 1 teaspoon olive oil, seasoning with salt and pepper, to your preference. Remove the sheet pan from the oven, and top each tostada with a fried egg.
6. Thinly slice the radish and divide evenly on top of each of the eggs. Slice the tomato and scallion, toss with the cilantro and evenly top each tostada (about 2 tomatoes, 1 tablespoon cilantro, and ½ teaspoon scallion for each).
7. In a small food processor, make the avocado crema by blending together the flesh from the avocado with sour cream, lime juice, 1/4 teaspoon salt and garlic powder until creamy and smooth. Finish each tostada with 2 tablespoons avocado creama.
8. Serve while warm. One tostada is one serving.