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Chicken and Feta Tostadas
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 4
A Mexican classic with a Greek twist, these tostadas appeal to children of all ages. If you can't buy roasted chicken ready-made, use leftover chicken. Serve one burrito-size tortilla or two of the smaller ones per person.
RECIPE 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)
Chicken and Feta Tostadas Recipe at Cooking.com
DIRECTIONS
Heat the oven to 450 degrees. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
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.
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.
Menu Suggestions
A fruit salad would be an easy and complementary accompaniment.
Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 4
Calories: 703
Fat. Total: 34g
Fiber: 3g
Carbohydrates, Total: 35g
Sodium: 1494mg
% Cal. from Fat: 44%
Cholesterol: 205mg
Protein: 62g
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