In keeping with the Cinco de Mayo theme of this beautiful brand new sale ad, I’m sharing one of my new favorite Tex-Mex dishes here today. I’ve probably made these tostadas five times over the past three months, because they are soooo easy, incredibly delicious, and everyone (YES! everyone!) here loves them. What more could you ask for in a weeknight dinner?
Ever mindful of the fact that it’s still Wellness Month at Sendik’s, I decided to give the tostadas a bit of a facelift. The original recipe called for a quarter cup of olive oil to make the refried beans, another quarter cup of oil for the chicken, full fat cheese and sour cream, and deep frying tortillas at home. I cut back on the oil in a big way, swapped in reduced fat cheese and sour cream, and bought pre-made tostada shells (which are still deep fried, sorry — there’s just no getting around that.). I’ll tell you honest-and-true, these modifications were not noticeable at all in taste. They are still delicious, but with slightly less guilt – which leaves more room for pilfered peanut butter eggs and a bunny ear or two.
To save on time I used a Sendik’s rotisserie chicken, which yielded nearly 5 cups of shredded meat. This recipe calls for 3 cups, so I stashed the remaining meat in the freezer. The original recipe calls for homemade pico de gallo, but today I used Sendik’s own salsa because 1). I LOVE the stuff, and 2). it’s on sale. :-)
The beauty of this recipe is that it’s a quick and easy weeknight dinner, but would also fit in perfectly at any Cinco de Mayo party. Heck, you could even fix ’em for your mama on Mother’s Day. If someone fed these to me, I sure wouldn’t complain.
Have a great week!
3 cups cooked, shredded chicken
2 T. fresh lime juice
1 T. olive oil (Sendik’s Olive Oil is on sale if you’re running low)
1/4 c. chopped fresh cilantro
Kosher salt and freshly ground black pepper
REFRIED BEANS (recipe follows)
6 Tostada Shells (Mission Tostada Shells are on sale)
1/2 c. shredded Mexican Blend Cheese (Sargento Shredded Cheeses are on sale)
1/2 head iceberg lettuce, cored and shredded
1 avocado, thinly sliced OR guacamole (Sendik’s Guacamole is on sale)
Fresh salsa (Sendik’s Fresh Salsa is on sale)
1/2 c. sour cream (Daisy Sour Cream is on sale)
1 scallion, thinly sliced
Wedges of lime and cilantro sprigs for garnish (optional)
In a medium bowl, mix together the chicken, lime juice, oil, cilantro, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
To assemble the tostadas, preheat the broiler. Spread the beans evenly over one side of each tostada shell and sprinkle with some of the shredded cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tostadas among six plates.
Evenly mound the chicken on each tostada and top with shredded lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with scallion and garnish each tostada with cilantro leaves and lime wedges. Serve immediately.
PLEASE don’t skip these, I beg you! They are fabulous and not at all difficult to make. However, if you are feeling way too time challenged, LaPreferida Refried Beans are on sale. :-)
1 T. olive oil (Sendiks Olive Oil is on sale)
1/4 yellow onion, finely chopped (Vidalia Onions are on sale)
1 t. ground coriander
1 t. ground cumin
4 cloves garlic, minced
1 15 1/2 oz. can pinto beans (with liquid), mashed (LaPreferida Pinto Beans are on sale)
1/4 t. kosher salt
Freshly ground black pepper
Heat the oil in a large skillet over medium high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.Featured, Fresh, Frugal, Fabulous | April 26th, 2011