Saturday, June 19, 2010

chicken & bell pepper tostadas

sour cream sauce:
1 cup sour cream
1.5 tbsp onion, finely chopped
2 tbsp fresh cilantro, finely chopped
juice of 1/2 of a lime 
1 garlic clove, minced

combine ingredients at least an hour ahead of time and refrigerate, covered. 

2 avocados
1/8 cup tomato, diced
1 tbsp sour cream
juice of 1/2 of a lime
garlic salt

mash avocado in a medium bowl. mix in the rest of ingredients. make right before cooking tostadas.

chicken tostadas:
6 yellow corn tortillas
3 chicken breasts, shredded
1 red bell pepper, seeded, cored, and flattened
1 yellow or green bell pepper, seeded, cored, and flattened
1 poblano pepper, seeded, cored and flattened
1/4 cup onion, diced
bag shredded cheddar cheese

2 tsp olive oil
1 garlic clove, minced
juice of 1/2 of a lime
dash salt
1/4 tsp pepper

line a baking sheet with foil and toast the tortillas in the oven until crispy. (about 10 minutes at 350 degrees).

on the same baking sheet, lay the peppers, outside skin side up, on top. broil for a few minutes until blackened. then cover in a bowl with saran wrap for a few minutes. this will make the outer skin easier to peel off.

while the peppers cook, mix the sauce: olive oil, garlic, lime, salt and pepper. add shredded chicken and onions and toss to coat well. once the peppers are done, dice them and add to the mix.

heat oven to 400 degrees. now, lay the tortillas on a baking sheet and top each with some of the chicken mixture. layer on some of the sour cream mixture. then top with as much cheese as desired. toast in the oven for about 5 minutes, until cheese is melted and tortillas are toasted.

taken from this fantastic website, except my recipe for guacamole! serve on the side with chips.

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