Tuesday, June 15, 2010

chicken tostada salad... 25 minutes

the goods:

4 corn tortillas
3 tablespoons extra-virgin olive oil
3/4 cup grated Monterey Jack cheese (2 ounces)
1/2 small red onion, diced small
1/2 teaspoon chili powder
1 garlic clove, minced
breast meat from 1 rotisserie chicken, or any leftover chicken, torn into bite-size pieces
1 tablespoon fresh lime juice
1/2 head romaine lettuce, shredded
1 tomato, seeded and chopped
1 avocado, halved, pitted, peeled, and chopped
fresh cilantro
homemade ranch dressing with juice of 1 lime and 1/4 cup chopped fresh cilantro mixed in

Preheat oven to 400 degrees. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven, set aside.

In a large skillet, heat 1 teaspoon oil over medium-high. Add red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated. Stir in lime juice and remove from heat.

Top each tortilla with lettuce, tomato, chicken mixture, avocado, and cilantro. Serve with cilantro lime ranch.

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