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Chicken and Feta Tostadas

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 From 2 ratings.

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rating chicagocook

I've made this several times now and it's become a staple.  It's a really simple but satisfying recipe. The dressing with the feta adds great flavor to the tostada.  We omitted the tomato because of an allergy

rating chicagocook

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Chicken and Feta Tostadas

  • fast FAST
SERVES: 4
ingredients
  • 3/4 pound 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 (about 1 pound boneless meat)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 2 tablespoons red-wine vinegar
  • 3 tablespoons cooking oil, plus more for brushing tortillas
  • 8 small or 4 large flour tortillas
  • 1/2 pound feta cheese, crumbled (about 2 cups)
directions
  1. Heat the oven to 450°. In a large glass or stainless-steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.
  2. 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.
  3. 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.

NOTES

Menu Suggestions

A fruit salad would be an easy and complementary accompaniment.

wine recommendation The saltiness of the feta cheese and olives and the tartness of the tomatoes will pair well with the crisp acidity in a sauvignon blanc from either the Loire Valley or a northern region of Italy such as Collio or Veneto.

Search for easy-to-find lively, assertive sauvignon blanc
Recipe by Quick From Scratch Chicken
This recipe originally appeared in January, 1997.