an actual conversation

(with myself, because that’s just the kind of thing I do, while perusing a blog who posted a recipe from the Cooking Light magazine):

me: ooh Cuban Chicken “Pizza,” that looks good, let’s have a look at the ingredient list
me again: ehhh, cooking spray – hm, let’s change that to some oil, flour tortillas – ehhh, I’ll fry up some tostada shells…add a little more cheese, some sour cream, we’ll make this thing really tasty.
me again: that is a fantastic idea, self. Can’t go wrong with oil and cheese.

Point being, I think I’m probably the only person in the world who modifies recipes to be less healthy rather than the other way around. Ehhh, so what? This was tasty. And who doesn’t like tostadas? Crazy people, that’s who.

Chicken, Corn and Black Bean Tostadas
recipe modified from Cooking Light magazine
Yeah, that’s just stupid of me to even write. This looks nothing like what came out of that magazine.

You need:
boneless, skinless chicken breast, cut into small pieces
salt, pepper
ground coriander
lime juice
garlic clove, finely minced
1/2 a medium white or yellow onion, diced
1 small-medium sized poblano, diced
corn kernels (I thawed out some frozen ones I had in the freezer by steaming them)
black beans (I used maybe half a can), drained, rinsed
tostada shells (either fry some corn tortillas up in oil on the stove til golden brown or spray both sides of a corn tortilla with cooking spray, put them on a baking sheet in a 400 degree oven and cook until golden brown)
pepper jack or regular monterey jack cheese, grated
sour cream
chopped cilantro
more diced onion
diced tomato

In a bowl, combine the chicken with the salt, pepper, cumin, ground coriander, and lime juice. Toss well to combine. Heat a couple tablespoons of oil in a large skillet. Toss in the onions and poblanos, cook until the onion is slightly softened. Add in the garlic; cook for another 30 seconds or so, until the garlic is fragrant. Add in the chicken pieces. Cook the chicken until the pieces are browned and cooked through. Add in the corn and black beans to the skillet and cook until those are warmed through. Spoon the chicken mixture onto tostada shells. Top with some of the grated cheese – you can melt the cheese if you want, we didn’t because we’re lazy. Add whatever toppings you like – we ate ours with more lime juice squeezed on with onions,  tomatoes, cilantro, and sour cream.

cooking music: the Drive By Truckers station on Pandora, which played a lot of Steve Earle, Slaid Cleaves, some Johnny Cash, Bastard Sons of Johnny Cash, and Whiskeytown. Good station, I highly recommend it.


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