Chicken and Feta Tostadas
Ingredients
- 3/4 pound plum tomatoes, chopped
- 1/2 cup black olives, such as Kalamata, pitted and chopped
- 1/4 cup chopped fresh parsley
- 1 roasted chicken, bones and skin removed, meat shredded (about 1 pound boneless meat)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 2 tablespoons red-wine vinegar
- 3 tablespoons cooking oil, plus more for brushing tortillas
- 8 small or 4 large flour tortillas
- 1/2 pound feta cheese, crumbled (about 2 cups)
A Mexican classic with a Greek twist, these tostadas appeal to children of all ages. Serve one burrito-style tortilla or two of the smaller ones per person
Directions
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Heat the oven to 450°. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
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Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.
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Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting, 1 to 2 minutes longer. Top the tortillas with the chicken mixture.
Serve with: A fruit salad would be an easy and complementary accompaniment.
Suggested Pairing: The saltiness of the feta cheese and olives and the tartness of the tomatoes will pair well with the crisp acidity in a Sauvignon Blanc from either the Loire Valley or a northern region of Italy such as Collio or Veneto.
Recipe courtesy of Food and Wine