Beat the long winter and cabin fever with these festive and lively rolled tostadas. Loaded with chicken, black beans and a little heat… pair the tostadas with a light and cool avocado crema for dipping. Perfect as a meal or a fun game day appetizer – Let’s GO Syracuse!
Southwest Tostadas & Avocado Crema:
12 small flour tortillas
1 large chicken breast – thinly sliced
1 t. salt
1/2 t. freshly cracked black pepper
1 T. olive oil
1 c. frozen corn
1 c. black beans – drained
3/4 c. roasted red peppers – chopped
1/4 t. cumin
1/2 t. hot Mexican style chili powder
1 t. chili pepper paste
2 c. shredded Mexican style cheese
olive oil for brushing
Preheat oven to 425. Prepare chicken and season with 1 t. salt and 1/2 t. black pepper. In a large skillet heat 1 T. olive oil, add chicken and brown on all sides. Add corn, black beans and roasted red pepper to skillet. Stir in cumin, chili powder and chili pepper paste. Let simmer for about 2 minutes. Remove from heat and set aside. Line a cookie sheet with foil. Wrap tortillas in damp paper towels and microwave for 30 seconds or until warm and soft. Spoon about a 1/4 of a cup of chicken mixture on each tortillas, top with a sprinkling of Mexican cheese mix. Fold the bottom up and then roll each side in. Place fold side down on cookie sheet. Brush each roll with olive oil and bake for 12 – 15 minutes or until lightly browned. Serve immediately with avocado crema.
1 ripe avocado – pitted and removed from peel
1/2 c. sour cream
2 T. fresh lemon juice
1/4 t. salt
1/4 t. black pepper
In a food processor combine the above ingredients and pulse until smooth.