I almost want to put these in time-out I love them so much.
Time-out IN MY MOUTH.
I accidentally typed moth at first. Time-out in my moth. I don’t . . . even want to know what that . . . could be.
So this is what’s going on. It’s like Mexitalian sort of. In a way. Kind of.
But it’s good! The bottom half is Mexicany with a crisp tostada shell, some seasoned garlicky black beans, melted pepper jack CHAYZ (the way I say cheese when I’m joking. or all the time.) and spicy seared chicken. And then the top half is this.
Cherry bombs tossed with red onion, garlic, cilantro, and a little awl (the way I say oil when I’m joking. or all the time.)
It’s like a bruschetta topping! Kind of. In a way.
And the final touch. The avocado-lime-cilantro-cream drizzle. (the way I say avocado-lime-cilantro-cream drizzle when I’m joking. Or all the ti- wait.)
You HAVE to do this. You can make the individual sections or parts or whatever early in the day and chilla . . . chill . . . chi l l a xNOPE cannot do it.
Make extra. And then stick yourself in time-out while you digest it and get ready to eat more.
Bruschetta Chicken Tostadas:
What it took for 4 tostadas:
* 1 pound chicken breasts, diced
* 1 Tbs. each: ground cumin, chili powder
* 1 tsp each: garlic powder, onion powder, ground coriander, smoked paprika
* 3 Tbs. extra virgin olive oil, divided
* 1 (14.5 oz) can black beans, drained and rinsed
* 2 cloves garlic, minced, divided
* 1/2 cup minced cilantro leaves, divided
* 2 cups halved cherry tomatoes
* 1/4 cup minced red onion
* 1 cup shredded pepper jack cheese
* 4 tostada shells
* 1 avocado
* 2 Tbs. sour cream
* juice of one small lime
* 1 cup loosely packed cilantro leaves
* salt and pepper
In a small bowl, combine the cumin, chili powder, garlic powder, onion powder, ground coriander, smoked paprika and a pinch of salt and pepper. Toss to combine and rub all over diced chicken. Let sit in the fridge for a little bit.
In another bowl, combine the tomatoes, red onion, half the minced garlic, half the minced cilantro and a Tbs. of oil. Season with salt and pepper. Let it marry while you cook.
Heat the remaining two Tbs. of oil in a sauté pan. Add the chicken and sauté until cooked through and you see a little browning all over.
Heat the beans in a small saucepan with the remaining garlic and cilantro. Drizzle a little oil and a pinch of salt. Heat through. Mash a few beans if you want. Oh, you want.
Meanwhile, in a food processor, combine the avocado, sour cream, loose cilantro, lime juice and a pinch of salt. Blend until smooth and glorious and you think about using is as night moisturizer.
To assemble: Spread some black beans on each tostada shell. Top with shredded cheese, cooked chicken, the tomato topping and a healthy drizzle of the avo-cream.