After a few days away, I am so happy to be home. Even though I went to a city that stole my heart three years ago, had an amazing time with my bestie, ate magnificent food, and attended a really cool wine bloggers conference, coming home doesn’t even compare to it.
After a red-eye, 12 hours of airplanes and airports, I decided to spend a day at home with the family, take naps, unpack, relax, re-charge and re-energize because it’s going to be one of those long but short weeks – I better get ready.
While Kiki was napping, I flipped through my magazines and I saw a beautiful picture of rotisserie chicken tostada and knew we had to have it for dinner. It seemed so simple, but satisfying. The chef was indifferent….I think he had a different recipe in mind with rotisserie chicken, but love prevailed 😉
The tostadas were ok, but the salsa was AMAZING! I loved the addition of avocados, and the lime juice which made it so fresh and light! Yum! Yum! Yum!! I think it would be good on all kinds of things – even just with tortilla chips as a dip.
Looking through the ingredients I was convinced Kiki would love this meal but I was so wrong…She just wasn’t interested. She was having more fun feeding the sous-chef. I am not sure if it was too late in a day for dinner for her, or she just didn’t like it, or she knew the bottle was coming….but it drove me crazy that the chef made a great meal and she just didn’t go for it…urgh!!! We better not start this whole two different dinners every night.
So I ate my plate and hers because I loved it.
I really should be going to bed as soon as possible, but I might be operating on west coast time and I think I’ll do some reading – my google reader is bursting with fabulous blogs!
Recipe: Chicken Tostadas and Avocado Salsa*
3 tablespoons fresh lime
1 1/2 tablespoons
extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground
1/4 teaspoon kosher salt
1 cup chopped tomato
1/2 cup white onion
1 avocado, peeled and diced
1 tablespoon extra-virgin
olive oil, divided
4 (6-inch) flour tortillas
2 cups shredded green
leaf lettuce baby spinach
1 (15-ounce) can
no-salt-added black beans, rinsed and drained
2 cups shredded boneless
rotisserie chicken breast
1/4 cup crumbled queso
1. Combine the first 5
ingredients in a medium bowl, stirring with a whisk. Add tomato, onion,
cilantro, and avocado; toss gently to coat.
2. Heat a large cast-iron or
nonstick skillet over medium heat. Add 3/4 teaspoon oil to pan; swirl to coat.
Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat
procedure 3 times with remaining 2 1/4 teaspoons oil and tortillas.
3. Place 1 tortilla on each
of 4 plates. Layer each tortilla with 1/2 cup baby spinach about 1/2 cup beans,
1/2 cup chicken, 1/4 cup avocado salsa.
*the chef made a few minor changes…cheese, baby spinach and no chipotle rice