Chicken tostadas will bowl 'em over Easy ethnic: A Mexican-accented dish assembles quickly.

Fast & Fresh

October 14, 1998|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

I'm always keeping my eyes open for a new American-Mex-style dish with homemade taste but easy enough to serve at the rushed midweek meal. Here's a recipe inspired by a dish from a restaurant near San Diego where tortilla strips, eggs, cheese and other goodies proved to be irresistible.

Since the dish is a meal in itself, some fruit on the side is all that's needed in addition. If dessert is a necessity, buy something tangy and with citrus, such as a lemon tart or Key lime pie.

Del Mar Chicken Tostada Bowls

Serves 4

1 teaspoon canola oil

1 large onion, diced

2 cups diced red and yellow bell peppers

2 cups cooked, shredded chicken meat

4 eggs, lightly beaten

salt and pepper to taste

1/2 cup shredded fat-reduced Cheddar cheese

4 small tostada bowls (sometimes called crowns)

4 cups shredded lettuce

2 corn tortillas, cut into thin strips and toasted

fresh cilantro for garnish (optional)

In a nonstick medium skillet, over medium-high heat, add the oil. When hot, add the onion and bell peppers and saute until tender, about 8 minutes. Add the chicken and then the eggs and stir until the eggs are set. Add salt and pepper to taste. Sprinkle the cheese on top of the cooked mixture and remove from the heat.

To assemble: Line the tostada crown with shredded lettuce. Top with the slightly cooled chicken cheese mixture and then sprinkle with crispy tortilla strips. Serve with salsa on the side.

Per serving, including bowl: 459 calories, 4 grams saturated fat, 12 grams polyunsaturated fat, 36 grams complex carbohydrates.

Menu

Del Mar Chicken Tostada Bowls

Orange and Pear Wedges

Lemon Tarts

Pub Date: 10/14/98

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