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 DressingIngredients:
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