Memories and healthy recipes for your dinner table.
There is at least one night a week when we are having so much fun playing that we loose track of time and before we know it 6:00 has come and gone. Dinner becomes a bedtime snack after baths and before the kids shuffle off …
Mediterranean Tostadas easily convert from one person to ten, because exact measurements do not apply. Just gather the team and let them choose the toppings they like. I used some of the Balsamic vinaigrette left over from the Tortellini Salad. The tostadas were messy but …
I made a few changes to this one. I am not a fan of green salsa so I leave it out. I also use a blend of shredded Monterrey Jack and cheddar cheese.
4 (6-inch) flour tortillas
3 ounces (3/4 cup) shredded pepper jack cheese
2 1/2 cup (10 oz) shredded chicken
1 cup green salsa, plus more for serving
1/4 cup plus 2 tbsp chopped cilantro
1/4 tsp ground cumin
1 cup shredded iceburg lettuce
3 plum tomatoes, diced
1/4 cup sour cream, optional
Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8-10 minutes.
Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.
Top with lettuce, tomato and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa.