This recipe doesn’t take a lot of time to prepare, so it’s a good one for those nights when everything seems rushed. The avocado dressing comes together really fast, and it tastes almost like a tangy guacamole. You only use half an avocado, so I ate the other half with my tostada. Have you ever had Queso Fresco? It’s good! It’s like a very mild feta. Toby really liked this dish. He said “it’s simple, but the flavor is really good.” So there you have it.
“Chicken” Tostadas and Avocado Dressing
(Cooking Light, Sept. 2011)
time needed: 40 min. (it didn’t take me this long)
2 tablespoons reduced-fat sour cream
2 tablespoons fat-free, lower-sodium chicken broth (I used vegetarian “chicken” broth)
2 tablespoons fresh lemon juice
2 teaspoons canola oil
1/4 teaspoon ground red pepper (I omitted)
1/8 teaspoon salt
1/2 ripe peeled avocado
1 1/2 tablespoons canola oil, divided
4 (6-inch) flour tortillas
2 garlic cloves, minced
1 jalapeño pepper, minced (I omitted)
2 cups shredded skinless, boneless rotisserie chicken breast (I used 1 bag of Morningstar Farms Chik’n Strips)
1 cup shredded iceberg lettuce
1/2 cup chopped tomato
1/4 cup (1 ounce) crumbled queso fresco
1. Combine the first 7 ingredients in a food processor, and process until smooth.
2. Heat a large nonstick skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 teaspoons oil and remaining tortillas.
3. Add remaining oil to pan. Add garlic and jalapeño; sauté 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.
428 calories per serving