Tuesday, May 10, 2011
Still can't get the awesomeness of Jeffrey's Cinco de Mayo dinner off my mind. It was so delicious and satisfying. If you're craving a meal that is muy delicioso try this one out. There are a few steps but it's really worth the effort when the craving for a Mexi night comes along.
Tortillas (per tortilla, J prepared three):
2 heaping tablespoons/3 tablespoons of almond meal
2 egg whites
Combine almond flour and egg whites, slowly adding water and whisk until mixture is less than lumpy and not quite runny.
Pour a capful (J's favorite measuring implement) of oil into your skillet to lightly coat the surface
Once pan is warm add mixture and use a spatula to spread it thinly
After 1 minute on high heat, flip tortilla to other side
When golden brown on each side place on paper towel to cool
*these are heartier and will only become so thin, expect it to be more like a pancake's thickness which makes them perfect for those hearty toppings
1/2 white onion, julienned
1/2 each of a red, yellow and green bell pepper
8 0z (half carton) of sliced mushrooms, try button or baby bella
Red pepper flakes
Bake chicken, or grab a quick a rotisserie bird at the local store, then strip the meat excluding the breasts (save these for another meal)
In skillet, saute bell pepper medley, onions, and mushrooms until softened.
Add red pepper flakes, chili powder, paprika, and cilantro . These amounts are unspecified, cater them to your tastes. Now finish cooking the veggies before incorporating chicken meat for a final stir.
1/3 lb sliced Habanero cheddar cheese
Place tortillas on a baking sheet and top with half of the cheese
Pile on the chicken&veggie mixture then top with remaining cheese slices
Add a few long strands of chives and place in oven at 350 for 15 minutes or until cheese is well melted on top.
This recipe serves 3. We plated it along with a refreshing guacamole salad. The third tostada made for an excellent lunch the next day at work, it warmed-up fabulously. Enjoy~*
Posted by Emily