Author Notes
Tom and I love Mexico, it's people and their cuisine. We cook quite a few Mexican or Tex-Mex dishes and truthfully we can't quite cook authentic Mexican cuisine, so it's mostly Cal-Mex. But it is delicious. This is our version of a Chicken Tostada served with Mango Salsa for two people. The Prep time is less than thirty minutes. —Tom and Anita Morgan
Ingredients
- For the tostada
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2
small or medium tortillas, wheat or corn
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1
boneless, skinless chicken breast
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1/2
red bell pepper
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1
small avocado
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3/4 cup
Mexican cheese or cheddar, grated large
- For the Mango Salsa
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1
Ataulfo mango, skinned, seeded and chopped
-
1/4
red bell pepper, chopped
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2
green onions
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2 tablespoons
fresh cilantro
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1
green jalapeno, seeded and chopped small
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2 tablespoons
lime juice (usually 1 lime)
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zest from 1 lime
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1 tablespoon
lemon juice
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2 pinches
red pepper flakes
Directions
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Saute the chicken, shredding in the pan with a SS spatula-cooks faster. Let cool and cut as needed. Spread the grated cheese on the tortilla, add the chicken and warm in 350*F oven until cheese melts. Place the avocado and red pepper on the tostada and add a scoop of salsa in the middle. Then serve.
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Mix ingredients in a ceramic, glass or stainless steel bowl. Cover, refrigerate and let age for at least 30 minutes before serving. Let warm to room temperature before serving.
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