A Mexican classic with a Greek twist, these tostadas appeal to children of all ages. If you cant buy roasted chicken ready-made, use leftover chicken or cook some according to whichever method seems easiest to you. Serve one burrito-size tortilla or two of the smaller ones per person.
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)
Preparation
1. 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.
2. 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.
3. 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.
Wine Recommendation: 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.
Yield
4
