Tostadas with Chicken and Mixed Greens
While comfort food is still the norm at this time of year, I’m getting bored with it. I know, we’re all supposed to cook with ingredients that are in season, right? Well, where I live there are few things that are truly in season right now; so I’m going to take that as a clear sign that it’s okay to venture off toward more exotic, exciting dishes… and add little bit of heat help me thaw out.
These Tostadas with Chicken and Mixed Greens are perfect for just that. They come together in a matter of minutes (especially if you cut up the vegetables earlier in the day and have them ready to go when dinner rolls around), and are an absolute disaster to eat, but that’s what makes them so much fun! Just keep some extra guacamole and chips on the table for scooping up leftovers.
Switch up the recipe a bit by adding more jalapenos for extra heat, or replace the chicken with fish or thinly sliced grilled beef.
Have your say: what’s your favourite food to spice up the winter months? Do you opt for comfort food, or do you venture toward more exotic dishes? Share your thoughts in the comments section below.
Tostadas with Chicken and Mixed Greens
Serves 4
Ingredients:
1 cup cherry tomatoes, quartered
8 green onions, sliced
1 tablespoon lime juice
1 tablespoon oil
4 chicken breasts, sliced thinly
2 cloves garlic
2 jalapenos
8 tostadas (if you can’t find tostadas, get small corn tortillas and either fry in oil, or brush with oil and bake until crisp)
8 tablespoons cheese, divided (mozzarella, Monterey jack, or cheddar)
1 cup guacamole, divided into 1/8 cups
2 cups baby greens, divided into 1/4 cups
Salt, to taste
Garnish (optional):
Sour cream
8 sprigs cilantro
Lime wedges
Instructions:
1) Preheat oven to 450 degrees Fahrenheit and line two cookie sheets with parchment or aluminum foil.
2) In a medium bowl, combine cherry tomatoes, green onions, lime juice, and salt, to taste. Set aside.
3) Heat oil in a medium-sized frying pan over medium-high heat and add chicken. Cover and let cook for about 5 minutes, or until it’s cooked through.
4) Meanwhile, sprinkle 1 tablespoon cheese over each tostada and place in oven. Cook just until cheese is melted.
5) While tostadas are in the oven, add jalapenos, garlic, and salt to taste, to the cooked chicken and cook for another two minutes, uncovered, stirring constantly.
6) Remove tostadas from the oven and smear each one with 1/8 cup guacamole. Top the guacamole with ¼ cup spring greens per tostada, and then 1/8th of the chicken, and 1/8th of the tomatoes and onions. Place a dollop of sour cream over the tostadas, and cilantro, if desired. Garnish with lime wedges and serve immediately.
