Mini Chicken Fajita Tostada Appetizers

2 boneless, skinless chicken breasts
1 red pepper, cut into small dice
1 green pepper, cut into small dice
1 cup Feisty Fajita Marinade
1 fresh avocado, OR 1 package of frozen avocado/guacamole
1 cup of sour cream (you may use fat free or light sour cream)
1 bag of round tortilla chips (I prefer Tostitos because they are thin.)
1 tomato, diced
Fresh cilantro, minced

Trim chicken breasts, and dice into small pieces. Place in a plastic bag with 1 cup of Feisty Fajita Marinade and diced peppers. Refrigerate for at least 1 hour, and up to six hours. Heat a large skillet over medium high heat and add chicken and peppers. Stir and cook for 12-15 minutes, until cooked all the way through.

While chicken is cooking, in a small bowl, mix together avocado (mash if using fresh avocado) and sour cream. Place in a pastry bag, or a Ziploc bag, trimming a corner from the bottom of the bag. Squeeze a dollop of the sour cream/avocado mixture onto a round tortilla chip. Top with cooked chicken/peppers, and sprinkle with diced tomatoes and minced cilantro. Serve right away.