29 October 2013

Roast Chicken Tostadas


This is a tasty way to stretch a roast chicken without appearing to be serving leftovers.  It makes a substantial lunch or turn it into a hearty dinner by serving with Mexican Rice.

Ingredients:
2 cups cooked chicken (leftover from a roast)        
1/2 cup coriander leaves, cleaned and chopped
2 tablespoons paprika                
1 mango, peeled, seeded and diced
4 avocadoes        
1 large tomato, diced
1 garlic clove, crushed        
1/2 small red onion, finely diced
2 limes, juiced        
1/2 cup Feta cheese, crumbled
2 chillies, seeded and diced
Salt and pepper to taste
12 corn tostadas

Method:
To make the salsa, mix the mango, tomato, red onion, jalapeno, coriander and lime juice in a medium bowl. Season with salt and pepper to taste. Set aside.

To make the guacamole halve the avocadoes and remove seeds. Scoop out avocadoes with a spoon and into a mixing bowl. Add crushed garlic and squeeze lime juice from 1 lime over the avocadoes. Mash the avocadoes using a fork, being careful not to over-mash. Season with salt and pepper to taste. Stir gently. Add more lime juice to taste. Fold in coriander and chili. Cover with plastic wrap, making sure to press the wrap directly onto the surface of the guacamole to help prevent browning.

Toss the shredded chicken with the paprika. Spoon some of the meat onto each tostada and serve with the cheese, coriander leaves, guacamole and salsa.

Note:
If you can’t find tostadas, you can use taco shells instead.

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