Meals Matter

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Contributed By: beccajohnson
Simple meals yahoo groups

A Mexican classic with a Greek twist, these tostadas appeal to children of all ages. If you can't buy roasted chicken ready made, use leftover chicken or cook some according to whichever method seems easiest to you. Serve one burrito size tortilla or two of the smaller ones per person.

Ingredients

3/4 lb. Plum tomatoes, chopped

1/2 cup Black olives, such as Kalamata, pitted and chopped

1/4 cup Chopped fresh parsley

1 Roasted chicken, bones and skin removed, meat shredded

1/2 tsp. Salt

1/2 tsp. Ground black pepper

2 tbl Red wine vinegar

3 tbl Cooking oil, plus more for brushing tortillas

8 Small or 4 large flour tortillas

2 cups (1/2 lb.) feta cheese, crumbled

Preparation

Heat the oven to 450° F.

In a large bowl, combine the tomatoes, olives,

parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.

Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2 to 3 minutes. Turn the tortillas and brown the other side, 2 to 3 minutes longer.

Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven; cook until the cheese is just melting,

1 to 2 minutes longer.

Top the tortillas with the chicken mixture.

Cook's Notes

Note: A fruit salad would be an easy side dish.

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