Tonight was Mexican. But, I decided that tacos were too typical. I must admit, I am not a big mexican fan nor do I do much mexican cooking. My kids absolutely love it though and I thought I would try something new. Which meant it could be a good dinner or we could be calling for pizza(or eating cereal) depending on how it went! I am happy to report dinner was a success! Everyone loved it, even though they weren't sure what it was. It was my version of Chicken Tostados. I wouldn't call it authentic but it was very simple and very tasty! Probably wouldn't win any mexican cooking awards but an empty platter at dinner is a good thing! The one interesting component of the dinner was that I pan fried the corn tortillas. They really were wonderful and so much better then those on the shelf. Definitely worth the extra step.
Chicken Tostados(serves 3)
6 corn tortillas
1 lb Chicken cutlets, sliced thin for stir fry
Newman's Own Garden Salsa(lots of veggies)
2 small tomatoes, diced
cheddar cheese, freshly grated
For Tostado Shells:
Preheat oven to 225. Heat about 1/8 inch of oil in frying pan. Heat oil to almost smoking. One at a time, fry corn tortillas in pan, turning when brown(approximately 1 minute on each side). Place on paper towel lined plate and then put in oven to stay warm.
In clean non stick pan, saute chicken strips until browning, add a good amount of salsa and continue to cook. (Pan should be "saucy"). Cook for 4-5 minutes until chicken is cooked through. Remove tostado shells from oven and turn oven dial to broil. Assemble tostados: divide chicken mixture on shells. Add diced tomatoes and sprinkle with cheddar cheese. Place in broiler for 2-3 minutes to just melt cheese.