Even though I was only cooking for myself, I still had to cook something in honor of Cinco De Mayo. I found a Tostada recipe from a blog that I follow, For the Love of Cooking. It sounded so light and simple that I had to try it. I also made my aunt's recipe for guacamole to put on top. I haven't decided if I really liked the tostada or if I liked that I had another excuse to eat guacamole. No, the tostada was really yummy with lots of lime flavor, which I love. I loved that it was easy clean up too, since nothing was actually "cooked." Yum!
I adjusted a little from the original recipe. Below is what I used, the actual recipe can be found in the link above.
Chicken and Roasted Pepper Tostadas
Chicken and Dressing:
1 large red bell pepper, cored, seeded and flattened
1 cubanelle pepper, cored, seeded and flattened (it called for pasilla but my store didn't have it, I just got a mild pepper)
2 cups of leftover roasted chicken meat, shredded
1/4 sweet yellow onion, chopped finely
2 tsp olive oil
Ground cumin (a couple shakes)
1 clove of garlic, minced
Lime juice - about 1 lime but I think I added extra
Using your broiler, blacken the peppers on a tin-foil lined cookie sheet. Once the skin is blackened (charred) transfer to a bowl and cover with plastic wrap for around 10 minutes. Then peel the skins of the peppers and chop.
In a large bowl, mix the chicken, onions, peppers. Add olive oil, cumin, garlic and lime juice. Toss well.
-tostada shells (you can make these by baking corn tortillas but buying pre-made ones was easier for me
-shredded cheese (I only had mozz on hand)
-sour cream dressing (recipe to follow)
-guacamole (recipe to follow)
Layer chicken mixture on top of tostada shell, add sour cream and then a little cheese. Bake until the cheese melts. Remove from the oven and top with fresh guacamole. Would also be good with a side of salsa.
Sour Cream Sauce:
-1 cup fat free sour cream
-1 T chopped onion
-2 T chopped cilantro
-juice of a lime
-1 clove garlic, minced
Mix and keep refrigerated until you need it
Guacamole (Margaret's recipe)
-2 ripe avocado
-2 roma tomato (seeded, drained and chopped)
-1 bunch green onions, chopped
-1 T pickled jalapenos, chopped
-1 T cumin (or a couple shakes)
-1 T lime juice (or more...can you ever really have enough lime??)
Start by mashing the avocado against the side of a bowl with a fork until it's to the consistency that you like. Add remaining ingredients and mix together. Enjoy!