Tuesday, April 24, 2012


A new recipe for you guys...this one is for Kev. Something different for you to try for dinner if you feel so inclined. ;) AND it is from the new issue of Everyday Food {May 2012}!

Before I go on...I just want to say that if it is possible for you to get corn tortilla's instead of flour than DO IT!! Ugh. I tried corn tortilla's for the first time in California {fish tacos, yum} and the flavour of it is SO much better! No joke. 
I will have to be on the lookout at Zehr's to see if they sell corn tortilla's there; if not, I will have to check out some other stores {or Mexican specialty stores} but it is very much worth it and you will be glad you did!
If you live in California {Ma & Pa} then you will totally find corn tortilla's there...everywhere. :) Anyways...in the spirit of a California-esque Summer dish that us Canadian's {or anyone that is still feeling the wrath of Mother Nature and her deciding that Winter isn't over yet} can try. :) 

PS. I know that this may not be a Mexican inspired dish per se and that it calls for tostada's but use your imagination, try different ingredients or add whatever you want to it yourself. 

Bon Appetit!

King Ranch Chicken Tostadas
Serves: 4 :: Active Time: 20 min :: Total Time: 20 min

2 tablespoons extra-virgin olive oil
1 medium yellow onion, halved and cut into 1/4-inch slices
10 ounces mushrooms, such as button or cremini, trimmed and sliced
Coarse salt and ground pepper
1 can {15 ounces} diced tomatoes with green chiles, such as Ro-Tel, drained
8 tostada shells
3 cups diced or shredded cooked chicken {about 3/4 pound}
Shredded romaine lettuce, shredded Monteray Jack or crumbled Cotija cheese, and sour cream for serving

1. In a large skillet, heat oil over medium-high. Add onion and cook 4 minutes. Add mushrooms and cook, stirring occasionally, until onion is softened and mushrooms are golden brown, about 6 minutes. Season with salt and pepper. Add tomatoes with chiles and cook, stirring, until warmed through, about 2 minutes. 

2. Spread tomato mixture on tostada shells. Top with chicken, lettuce, cheese, and sour cream. 

Nutrition Per Serv {without lettuce, cheese, sour cream}: 395 cal; 16g fat {3g sat fat}; 31g protein; 29g carb; 3g fibre.

There you go. Like I said, go crazy with the recipe, you don't have to follow it to a T. Add whatever you want, and even if you can't find canned tomatoes with chile's just make your own tomato and chile mixture. :) 
Either way! Hope you enjoy. More recipes to come in the next few days!


{Source: Everyday Food Magazine; May 2012 - PG. 82/83 / Image from Everyday Food Website}

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