|Chicken & Caramelized Onion Tostadas || |
I’m just back from an all-too-brief Mexican vacation and my hankering for all foods Mexican is getting bigger with each passing meal. I long for eggs scrambled with spicy chorizo and guacamole with every meal. Truth be told, I haven’t been a fan of the popular American interpretations of Mexican fare, but my eyes were recently opened to the wonders of the country’s foods when I worked as a food stylist on Pati’s Mexican Table, a PBS cooking show all about authentic Mexican food. Working on the show and sampling all of the traditional dishes sparked my interest and my taste buds and I spent my vacation eating my way through one fantastic meal after another. These tostadas remind me of those I shared (begrudgingly) with my husband. They were the perfect blend of textures – the crunch of the tortilla coupled with the soft, sweet onions and peppers, and the melted cheese with just a hint of spice. I added shredded chicken that I pulled from a store-bought rotisserie chicken.
- 1 tablespoon olive oil
- 2 medium onions, sliced
- 2 medium red bell peppers, sliced
- ½ teaspoon ground cumin
- ½ cup freshly-chopped cilantro
- Juice from 1 lime
- 6 6-inch corn tortillas
- 2 cups shredded rotisserie chicken
- 1 cup shredded pepper jack cheese
- Salt and pepper
- Preheat oven to 400 degrees Fahrenheit.
- Heat olive oil over medium heat in a large sauté pan. Add onions and red bell peppers and cook, stirring occasionally, until they begin to brown slightly, about 10 minutes. Season with salt and pepper then stir in the cumin, cilantro and lime juice and cook an additional 3 minutes. Remove from heat and set aside.
- Line a baking sheet with the tortillas. Divide the onion and peppers evenly among the tortillas. Top with the shredded chicken and cheese. Bake the tostadas until the cheese melts and begins to bubble, 8-10 minutes.
- Serve with sour cream and guacamole.