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Wednesday, March 18, 2015

Chicken, Black Bean And Goat Cheese Tostadas

Total Time: 55 mins Preparation Time: 55 mins

Ingredients

  • Servings: 6
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 2 large jalapeno chiles, seeded but not deveined,minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 (16 ounce) cans black beans, rinsed,drained
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 1/2 lbs boneless chicken breasts, skinned,cut into 3/4 inch pieces
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon ground cumin
  • 4 cups sliced romaine lettuce
  • 1 head radicchio, sliced
  • 1/2 cup fresh cilantro leaves
  • vegetable oil
  • 6 corn tortillas
  • 1/4 cup olive oil
  • 1 tablespoon fresh lime juice
  • 2 tablespoons water (about)
  • 1/2 lb goat cheese, crumbled
  • 1/2 cup guacamole (optional)
  • 6 sprigs fresh cilantro

Recipe

  • 1 make beans:.
  • 2 heat olive oil in heavy medium saucepan over medium-low heat.
  • 3 add onion and chilies; cook until onion is translucent, stirring occasionally, about 8 minutes.
  • 4 add chili powder and cumin; stir 30 seconds.
  • 5 add beans and lime juice.
  • 6 cook until heated through, stirring and mashing beans slightly with spoon, about 4 minutes.
  • 7 (can be prepared 1 day ahead. cover and chill.).
  • 8 make chicken:.
  • 9 heat oil in heavy large skillet over high heat.
  • 10 add chicken and sprinkle with salt and pepper.
  • 11 stir until almost cooked through, about 3 minutes.
  • 12 add chili powder and cumin and stir until cooked through, about 30 seconds.
  • 13 remove from heat.
  • 14 make salad:.
  • 15 combine first 3 ingredients in large bowl.
  • 16 add oil to depth of 1/4 inch to heavy medium skillet.
  • 17 heat over medium-high heat until just beginning to smoke.
  • 18 add tortilla and cook until crisp, abut 30 seconds per side.
  • 19 drain.
  • 20 repeat with remaining tortillas.
  • 21 add 1/4 cup olive oil to salad; toss season with salt and pepper.
  • 22 add 1 tablespoon lime juice; toss.
  • 23 rewarm beans over medium-low heat, stirring and thinning slightly with water.
  • 24 place 1 tortilla on each plate.
  • 25 spread with beans.
  • 26 sprinkle with cheese.
  • 27 top with salad, then chicken, guacamole and cilantro.

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