Shredded Chicken Tostadas recipe. Classic Mexican Tostadas with a Greek Twist. Just add Feta Cheese and Olives. So easy, this is a great weeknight quick easy meal.
Have you ever escabeche ‘d? I think my biggest takeaway from being a Rick Bayless devotee has been the discovery of dishes that use vinegar. Use vinegar to either cook in or marinate in. I wouldn’t call it exactly “pickling”, but it sure adds a wonderful zing to your Mexican dish. The simplest way to enjoy this method is to simply toss lettuce with a little red wine vinegar before sprinkling on your favorite taco recipe. Try it sometime – you’ll be glad you did.
And, would you like an easy method to make your own tostada shells from soft corn or flour tortillas. So easy! And so much better than packaged tostada shells. Simply preheat your oven to 450 degrees. Grab a sheet pan and place your soft flour or corn tortillas on the pan. Brush each side with a little olive oil. You can even overlap the tortillas to make a larger batch.
Bake them 3 minutes, turn them and bake an additional 3 minutes. Voila – crispy wonderful homemade tostadas shells for any homemade tostada recipe. With that said, let’s take a look at this zesty chicken version.
For extra flavor, sprinkle each side of the corn tortilla lightly with salt and chile or chili powder before cooking.
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 my homemade tostada shells fresh out of the oven, I was able to throw this super easy recipe together for dinner.
Chicken Tostadas Recipe with Feta and Olives
I hope you give this recipe for Chicken Tostadas a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite chicken tostadas recipe, let me know, I’d love to give it a try.
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. For instance take a look at this Black Bean Chicken Tostada Recipe … yum and easy. And you won’t want to miss this very special recipe for Adobo Grilled Shrimp Tostadas with Lime Slaw.
- 3/4 pound plum tomatoes chopped
- 1/2 cup black olives sliced
- 1/8 cup chopped fresh parsley
- 1 boneless skinless chicken breast about 1 pound. Cooked and shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper fresh ground
- 2 tablespoons red-wine vinegar
- 3 tablespoons cooking oil plus more for brushing tortillas
- 8 small flour or corn tortillas
- 1/2 pound feta cheese about 2 cups, crumbled
- 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.
- 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.
- 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.
Chicken Tostadas with Feta Cheese…It’s What’s For Dinner
Velva says
February 12, 2010 at 4:25 pmI 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.
leaannbrown says
February 12, 2010 at 5:39 pmI’m sure those fruit bouquet places have a cutter that does that, but I’m sure it’s doable by hand. As always thanks for stopping by Velva.
George says
February 12, 2010 at 4:55 pmLea 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…
leaannbrown says
February 12, 2010 at 5:35 pmThe 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.
My Year on the Grill says
February 12, 2010 at 6:45 pmwhoop whoop on the photo deal… I never have the berve to be judged like that!
leaannbrown says
February 12, 2010 at 7:13 pmThanks Dave, I’m in sales, very competitive, “No” just eggs me on. 🙂
My Year on the Grill says
February 12, 2010 at 6:46 pmAnd of course they went for the meatballs… been telling you all that!
😉
leaannbrown says
February 12, 2010 at 7:13 pmYes you have Dave!!!! As always thanks for stopping by.
sugar plum fairy says
February 12, 2010 at 7:52 pmOh i love that flower…i use my cookie cutters for shapes for veggies and fruits and love the results……
and love ur chicken n feta tostados so muc too….
leaannbrown says
February 12, 2010 at 8:04 pmCookie cutters would work. Thanks for stopping by.
Christine @ Fresh Local and Best says
February 12, 2010 at 8:06 pmI know what you mean about everyone demolishing the plates of food. The pineapple is beautiful, you’re so detail oriented!
Larry says
February 12, 2010 at 8:56 pmI like anything with greek ingredients and that sounds real good.
leaannbrown says
February 12, 2010 at 9:09 pmThanks Larry!
Chris says
February 12, 2010 at 10:43 pmI 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.
leaannbrown says
February 12, 2010 at 11:10 pmLOL Chris, maybe I’m just a food hoarder, did you ever think of that? As always, thanks for stopping by.
noble pig says
February 12, 2010 at 11:21 pmNice work and so sad about the fruit…what does everyone have against fruit!!
leaannbrown says
February 12, 2010 at 11:32 pmWell, I guess when there’s a gob of wine and beer included, folks go for the grease???? As always thanks for stopping by Cathy.
Vickie says
February 13, 2010 at 12:57 amKudos 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!
leaannbrown says
February 13, 2010 at 12:57 pmThanks Vickie!
donna says
February 13, 2010 at 3:34 amI love the Greek flavors going on here. It looks delicious!! Congrats on the Tastespotting submission. They are so hard to please. !! Nice going!
leaannbrown says
February 13, 2010 at 12:55 pmThanks Donna, and thanks for stopping by
DebinHawaii says
February 13, 2010 at 8:57 amThe recipes you have everything for are my favorites–especially when they are easy and look and sound as good as this one. I love the pineapple flower. 😉
Zia Liz says
February 13, 2010 at 3:02 amCongratulations on getting your photo accepted! I love the recipe too… anything I can throw together at the last minute is always great!
leaannbrown says
February 13, 2010 at 12:56 pmThanks Liz
buffalo dick says
February 13, 2010 at 5:24 pmSometimes what I have on hand determines what goes in the recipe!
leaannbrown says
February 13, 2010 at 9:57 pmExactly! Thanks for stopping by Buff
Natashya says
February 13, 2010 at 1:10 pmYum, great Saturday night fare!
Love the flower, my friend makes them for that company. (Up here)
leaannbrown says
February 13, 2010 at 1:51 pmI’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
Steph says
February 14, 2010 at 7:02 pmYUM! 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!