Do you find yourself always trying to get out of your weekly dinner menu rut? You wander around your kitchen, with your grocery list and pen in hand, and you stare at the cupboards in a fog. Then you write down: pizza, chicken, pasta, done (by the way, there is absolutely nothing wrong with any of those options, but when you are eating them for the 12th week in a row, you may just be craving something... new? I know Peter would disagree, as I truly believe he could eat pizza once a day for the rest of his life).
The nice thing about this recipe is it's not a drastic turn from your regular dinner staples but offers new flavors without scaring your picky eaters. Plus, they're fun to eat because you can have a contest where the one who can actually eat them without spilling half of their plate on the floor wins. (Fern gives this recipe five paws.)
This is not an original, however. I have changed up a few things to make it more convenient for those working 40-hour weeks. Just because you're workin' your 9-5 doesn't mean you can't come home and have the best dinner ever!
(see the original recipe here, from Bon Appetit's 04/2010 issue: http://www.bonappetit.com/recipes/2010/04/chipotle_chicken_tostadas)
- Pulled Chipotle Chicken (see options below)- these options should create enough leftover chicken for my Chicken Noodle Soup with Kale & Squash, to have for a dinner later in the week!
- 1 can refried beans
- 8- 6" corn tortillas
- 1/4 c. peanut oil or vegetable oil
- 1 c. crumbled queso fresco or feta cheese
- 2 c. thinly sliced green cabbage or Napa cabbage
- 1 c. chopped tomato (you can seed it if you want, but I don't mind the seeds)
- 1-2 avocados, pitted and sliced
- Hot sauce, olive oil, and red wine vinegar for drizzling
- Lime wedges
Heat the oil in an 8 or 9” fry pan, on medium heat, until the oil shimmers.
You may see bubbles starting to form while the tortilla fries. Just press them lightly with the tongs.
Place on a paper towel to drain excess oil, then place in the oven, directly on the rack to keep warm.
Meanwhile, heat the refried beans in a saucepan, on med-low. Remove from heat and cover until ready to serve.
Assemble the tostadas.