Chicken Tostadas with Feta Cheese

The first part of this week was spent enjoying leftovers from my Super Bowl party. Man was that jambalaya good. Thursday demanded that I try to use some things lingering in the fridge. I found this recipe over at Foodandwine.com. I had everything on hand. Don’t you love it when that happens?

With a chicken breast in the freezer, feta cheese that I keep on hand for salads, a tomato that’s been basking in the sunshine on the kitchen counter, black olives from the relish plate from the Super Bowl party and some corn tortillas in the freezer, I was able to throw this super easy recipe together for dinner.

Here’s the recipe and an absolutely horrible photo. I mean look at that – Tastespotting would reject that photo so fast those olives would spin. If you’d like to see a professional photo over at Food and Wine, here’s the link to the recipe.  http://www.foodandwine.com/recipes/chicken-and-feta-tostadas

Chicken and Feta Tostadas – Food and Wine Magazine:

3/4 pound plum tomatoes, chopped
1/2 cup black olives, such as Kalamata, pitted and chopped  (I used plain old ripe black olives)
1
/4 cup chopped fresh parsley (you know me well enough by now that Cilantro was on that tostada)
1 roasted chicken, bones and skin removed, meat shredded (about 1 pound boneless meat) (1 chicken breast from my freezer, cooked and shredded)
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  (all I had was corn tortillas, so I briefly sautéed them in olive oil until they were crisp – I actually think this would have been better with 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. (oops, I didn’t notice this part, I put the whole kit-and-caboodle under the broiler)

This is a really easy and delicious recipe that will become a staple around our house.  And of course with tostadas, there are so many variations available if you don’t have all the exact items on hand.

And speaking of Tastespotting.  Remember when I said I’d faint if they actually accepted a photo of mine?  Well they did accept the photo of my little Scallop Sandwich appetizer and I didn’t faint.  http://highlandsranchfoodie.wordpress.com/2010/01/02/a-gallery-of-new-years-food/

Chicken Tostadas with Feta Cheese…It’s What’s For Dinner

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Comments

  1. says

    I do love it when I discover a recipe that I want to prepare and I have all the ingredients on hand. The pineapple flower that survived all the fingers in teh tray is really very pretty. Gives me an idea for entertaining.
    The chicken and feta tostadas look delicious. I love anything with feta.

  2. says

    Lea Ann ~ our “oops, I put the whole kit-and-caboodle” is a priceless line. I something get my “kit-and-caboodle” mixed up, too!

    I must say the after business hour sounded like a great affair with some wonderful things to eat. I would have probably eaten the pineapple, as well.

    Your “out-of-the-fridge” tostadas sounds terrific. I don’t have any feta, but I guess I could use goat cheese and get a similar result. Thanks for the idea…

    • says

      The Business After Hours was a nice event and after all of that food was delivered I actually thought “I could have catered this” Easy stuff except the fruit bouquets and the sushi. LOL about the kit and caboodle stuff. I think any kind of cheese would work with this. However, some cheese may get mushy in that vinegar?? Not sure.

  3. says

    I have a better chance of winning the lottery than picking a recipe and having everything I need on hand. And it’s not some exotic ingredient (like thin sliced yak meat) that I’m lacking, it’s usually something basic like tomato paste.

  4. says

    Kudos for getting one of your amazing food [porn] shots put on Tastespotting! (the photos are my favorite part of blogging) Great recipe – it’s got all the things I love – simple ingredients and quick to put together. Great post!

  5. says

    I love the Greek flavors going on here. It looks delicious!! Congrats on the Tastespotting submission. They are so hard to please. !! Nice going!

    • says

      I’ve never ordered a fruit bouquet before and I was impressed. The quality of the fruit was impressive and of course it looked so pretty. Thanks for stopping by Natashya

  6. says

    YUM! I love chicken and feta. I eat chicken and feta roll-ups at a Greek place here in town. This sounds like an open face version. Looks great!

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