Wednesday, July 28, 2010

Dinner Love

The other day Cooking Light tweeted about a recipe for Chicken and Guacamole Tostadas. It looked delicious and it just so happened I had made a honey jalapeno chicken in the crockpot that had left something to be desired. I figured I could dress it up like the recipe suggested and get some additional use out of the leftover chicken. This recipe was dinner love!


(Photo from Cooking Light)

Yield: 4 servings (serving size: 2 tostadas)

Ingredients
1 ripe peeled avocado
1 cup plus 2 tablespoons finely chopped tomato, divided
3 tablespoons minced fresh onion, divided
3 tablespoons fresh lime juice, divided
1/2 teaspoon salt, divided
1 small garlic clove, minced
1 tablespoon chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon smoked paprika
8 (6-inch) corn tostada shells

Preparation
1. Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.

2. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.

3. Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.

Nutritional Information
Calories:345
Fat:15.4g (sat 3g,mono 6.9g,poly 4.5g)
Protein:25.4g
Carbohydrate:26.9g
Fiber:5.4g
Cholesterol:60mg
Iron:1.9mg
Sodium:548mg
Calcium:24mg

The only things I did different was use half a jalapeno and I added a bit of it to the guacamole. I also added some garlic and salt and pepper to the chicken since the paprika and lime juice alone wasn't enough seasoning. John and I both LOVED this. It was so simple yet filling and delicious. I had thought of adding cheese or even refried beans to it, but it really was good just as is. I also reheated the chicken and warmed the tostadas in the toaster oven for a bit. It just seemed a bit weird to have those cold, but you could do it either way.

3 comments:

  1. That sounds like a great variation of what I know as the chalupa! We usually layer beans, Taco meat (ground beef seasoned), lettuce, tomatoes, onions, gauc and cheese on a tostada. But that gets old after awhile. Using chicken would be a nice change! :)

    ReplyDelete
  2. That looks so delicious! Thanks for sharing.

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  3. ohhh that looks delicious! chicken and guac sounds like an incredible combo!

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