Chicken and Feta Tostadas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A Mexican classic with a Greek twist, these tostadas appeal to children of all ages. If you cant buy roasted chicken ready-made, use leftover chicken or cook some according to whichever method seems easiest to you. Serve one burrito-size tortilla or two of the smaller ones per person. Ingredients:
3/4 pound plum tomatoes, chopped |
1/2 cup black olives, such as kalamata, pitted and chopped |
1/4 cup chopped fresh parsley |
1 roasted chicken, bones and skin removed, meat shredded (about 1 pound boneless meat) |
1/2 teaspoon salt |
1/2 teaspoon fresh-ground black pepper |
2 tablespoons red-wine vinegar |
3 tablespoons cooking oil, plus more for brushing tortillas |
8 small or 4 large flour tortillas |
1/2 pound feta cheese, crumbled (about 2 cups) |
Directions:
1. Heat the oven to 450°. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
2. Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
3. Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer. Top the tortillas with the chicken mixture.
4. Menu Suggestions: A fruit salad would be an easy and complementary accompaniment.
5. Wine Recommendation: The saltiness of the feta cheese and olives and the tartness of the tomatoes will pair well with the crisp acidity in a sauvignon blanc from either the Loire Valley or a northern region of Italy such as Collio or Veneto.
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