Tuesday, February 7, 2012

Chicken Toastadas

Since starting up graduate school again this semester, my time in the kitchen( and in general) has been limited.Working full time, going to school two nights a week, working out, having a life. Phew, sometimes it is alot. Lucky for me, I have this blog and it helps me find ways to help combat this constant loss of time. I started getting really good at making meals with whatever I have on hand and making it work.... actually really well I might add.

Tonight was that kind of a night. Not surprising at all , but I felt like Mexican food.... again. And then it came to me. Chicken tostadas.

Fairly easy to prepare, not many ingredients. I am in. For my tostadas I used:
  • 1 can of black beans
  • 2 pieces of chicken
  • 1 whole wheat tortilla
  • Queso fresco
  • cilantro,tomatoes
  • 1 small can diced green chillies
  • Greek yogurt ( my new sour cream)
So since there is no recipe ( per se) I will show you in photos and easy instructions. You can basically add whatever you like to these to feel free to experiment

I first started with the chicken since it would take the longest to cook. You can use rotissere chicken if you want, but I had some raw chicken from the night before that I wanted to use. I seared the chicken in a pan to seal in juices. I seared it for about 2 minutes on each side. I then put it in a baking dish with habanero-mango salsa and baked on 350 degrees F for 20 minutes.

While the chicken was in the oven, I started on the beans. I poured half a can of black beans into a pan on low and crushed the other half of beans in can( why dirty another dish) with a fork and added it to the pan. I like the mixture of texture. Almost like refried beans.I then grated some garlic with a zester.

Next, cut whatever veggies and herbs you want.I used tomatoes.

Take chicken out when cooked fully and put oven on broil. Toast tortilla. Shred chicken with two forks.

**For Green Chile Sauce
I took 1 small can diced green chills and cut it with some vinegar to make it less thick and blended with an immersion blender. It was a bold and tangy sauce.