Chicken and Feta Tostadas

February 12, 2010 at 4:17 pm | Posted in Quick and Easy | 29 Comments

Before you get too impressed with me, I did NOT spend 30 minutes to perfectly cut out this design in a slice of pineapple! Wednesday night I hosted a Business After Hours event at our office for about 150 South Metro Denver Realtors and Real Estate related vendors. They devoured the large trays of meatballs and  tortellini in marinara sauce. They destroyed the beautiful trays of sliced chocolate cake scattered with gorgeous bright red raspberries. There was hardly anything left of the huge display of sushi.  And the two beautiful edible fruit bouquets that I ordered from a local company were hardly touched. Figures. So I’ve been munching on the wonderful fruit left overs and couldn’t resist taking a picture of this beautiful slice of pineapple with a little melon ball to complete the center of the flower.

The first part of this week was spent enjoying leftovers from my Super Bowl party. Man was that jambalaya good. Thursday demanded that I try to use some things lingering in the fridge. I found this recipe over at Foodandwine.com. I had everything on hand. Don’t you love it when that happens?

 With a chicken breast in the freezer, feta cheese that I keep on hand for salads, a tomato that’s been basking in the sunshine on the kitchen counter, black olives from the relish plate from the Super Bowl party and some corn tortillas in the freezer, I was able to throw this super easy recipe together for dinner. 

Here’s the recipe and an absolutely horrible photo. I mean look at that – Tastespotting would reject that photo so fast those olives would spin. If you’d like to see a professional photo over at Food and Wine, here’s the link to the recipe.  http://www.foodandwine.com/recipes/chicken-and-feta-tostadas

Chicken and Feta Tostadas – Food and Wine Magazine:

3/4 pound plum tomatoes, chopped
1/2 cup black olives, such as Kalamata, pitted and chopped  (I used plain old ripe black olives)
1
/4 cup chopped fresh parsley (you know me well enough by now that Cilantro was on that tostada)
1 roasted chicken, bones and skin removed, meat shredded (about 1 pound boneless meat) (1 chicken breast from my freezer, cooked and shredded)
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  (all I had was corn tortillas, so I briefly sautéed them in olive oil until they were crisp – I actually think this would have been better with flour tortillas)
1/2 pound feta cheese, crumbled (about 2 cups)
Directions
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. (oops, I didn’t notice this part, I put the whole kit-and-caboodle under the broiler)

This is a really easy and delicious recipe that will become a staple around our house.  And of course with tostadas, there are so many variations available if you don’t have all the exact items on hand. 

And speaking of Tastespotting.  Remember when I said I’d faint if they actually accepted a photo of mine?  Well they did accept the photo of my little Scallop Sandwich appetizer and I didn’t faint.  https://highlandsranchfoodie.wordpress.com/2010/01/02/a-gallery-of-new-years-food/

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29 Comments »

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  1. I do love it when I discover a recipe that I want to prepare and I have all the ingredients on hand. The pineapple flower that survived all the fingers in teh tray is really very pretty. Gives me an idea for entertaining.
    The chicken and feta tostadas look delicious. I love anything with feta.

    • I’m sure those fruit bouquet places have a cutter that does that, but I’m sure it’s doable by hand. As always thanks for stopping by Velva.

  2. Lea Ann ~ our “oops, I put the whole kit-and-caboodle” is a priceless line. I something get my “kit-and-caboodle” mixed up, too!

    I must say the after business hour sounded like a great affair with some wonderful things to eat. I would have probably eaten the pineapple, as well.

    Your “out-of-the-fridge” tostadas sounds terrific. I don’t have any feta, but I guess I could use goat cheese and get a similar result. Thanks for the idea…

    • The Business After Hours was a nice event and after all of that food was delivered I actually thought “I could have catered this” Easy stuff except the fruit bouquets and the sushi. LOL about the kit and caboodle stuff. I think any kind of cheese would work with this. However, some cheese may get mushy in that vinegar?? Not sure.

  3. whoop whoop on the photo deal… I never have the berve to be judged like that!

    • Thanks Dave, I’m in sales, very competitive, “No” just eggs me on. 🙂

  4. And of course they went for the meatballs… been telling you all that!

    😉

    • Yes you have Dave!!!! As always thanks for stopping by.

  5. Oh i love that flower…i use my cookie cutters for shapes for veggies and fruits and love the results……

    and love ur chicken n feta tostados so muc too….

    • Cookie cutters would work. Thanks for stopping by.

  6. I know what you mean about everyone demolishing the plates of food. The pineapple is beautiful, you’re so detail oriented!

  7. I like anything with greek ingredients and that sounds real good.

  8. I have a better chance of winning the lottery than picking a recipe and having everything I need on hand. And it’s not some exotic ingredient (like thin sliced yak meat) that I’m lacking, it’s usually something basic like tomato paste.

    • LOL Chris, maybe I’m just a food hoarder, did you ever think of that? As always, thanks for stopping by.

  9. Nice work and so sad about the fruit…what does everyone have against fruit!!

    • Well, I guess when there’s a gob of wine and beer included, folks go for the grease???? As always thanks for stopping by Cathy.

  10. Kudos for getting one of your amazing food [porn] shots put on Tastespotting! (the photos are my favorite part of blogging) Great recipe – it’s got all the things I love – simple ingredients and quick to put together. Great post!

  11. Congratulations on getting your photo accepted! I love the recipe too… anything I can throw together at the last minute is always great!

  12. I love the Greek flavors going on here. It looks delicious!! Congrats on the Tastespotting submission. They are so hard to please. !! Nice going!

    • Thanks Donna, and thanks for stopping by

  13. The recipes you have everything for are my favorites–especially when they are easy and look and sound as good as this one. I love the pineapple flower. 😉

  14. Yum, great Saturday night fare!
    Love the flower, my friend makes them for that company. (Up here)

    • I’ve never ordered a fruit bouquet before and I was impressed. The quality of the fruit was impressive and of course it looked so pretty. Thanks for stopping by Natashya

  15. Sometimes what I have on hand determines what goes in the recipe!

    • Exactly! Thanks for stopping by Buff

  16. YUM! I love chicken and feta. I eat chicken and feta roll-ups at a Greek place here in town. This sounds like an open face version. Looks great!


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