Sunday, June 24, 2012

Chicken Tostadas with Black Beans and Goat Cheese

Corn Tostadas (sold on the bread aisle near tortillas)
Refried Black Beans (you can make your own, but I just use canned)
Crumbled Goat Cheese
Rottiserie Chicken (shredded or sliced)
1 head romaine lettuce, shredded
1 cup grape tomatoes, quartered
1/4 cup chopped cilantro
1 green onion, finely sliced
1/2 cucumber, diced
1 avocado, diced
1 lime, juiced
drizzle honey
dash cayenne pepper
salt and pepper to taste
1/2 cup extra virgin olive oil

Make dressing: lime juice, olive oil, honey, very small amount of cayenne pepper, salt and pepper - whisk all together and let stand a few hours (if possible) - can be made a day in advance.
Spread each tostada with small amount of beans.  Top with small amount of chicken and cheese and toast at 425 for about 7 minutes, or until cheese starts to bubble.  Meanwhile mix together lettuce, tomatoes, cucumber, avocado, cilantro and green onions and coat with dressing.  Top each tostada with salad mixture.

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