Friday, November 4, 2011

Chicken Tostadas and Avocado Dressing

Happy Friday everyone!  I'm so glad the weekend is almost here.  I plan to do some grocery shopping today and cook at least one dish this weekend.  Not sure what it's going to be yet, but I'll probably blog about it! 

I found this recipe in the September issue of Cooking Light.  Generally, I think Cooking Light recipes are hit or miss.  I'm debating whether or not to renew my subscription.  In any case, this recipe was a good one. Both Mark and I enjoyed it.  It was really tasty!
Chicken Tostadas with Avocado Dressing
4 tablespoons reduced fat sour cream
Juice of 1 medium-sized lime
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 ripe peeled avocado
1 1/2 tablespoons canola oil, divided
4 (6-inch) corn tortillas
2 garlic cloves, minced
1 jalapeno pepper, minced, with ribs and seeds removed
2 cups cooked, shredded, skinless boneless chicken breast
1 cup shredded iceburg lettuce
1/2 cup chopped tomato
1/4 cup shredded Mexican blend cheese

1. Combine the first 5 ingredients in a food processor and process until smooth.
2. Heat a large nonstick skillet over medium-high heat.  Add about 3/4 teaspoon oil to pan.  Cook tortilla 2-3 minutes on each side or until golden brown and crispy.  Repeat procedure with 2 1/4 teaspoons oil (or however much oil it takes) and remaining tortillas. Essentially, you want to pan fry (not deep-fry) the corn tortillas to make them golden brown and crispy.
3.  Add remaining oil to the pan.  Add garlic, and jalapeno; saute 1 1/2 minutes.  Add chicken; cook 2 minutes.  Place 1 tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese.  Top each serving with 3 tablespoons dressing

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