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Greek Tostadas With Chicken and Feta

August 25, 2011

A great quick and easy recipe.

3/4 pound plum tomatoes, chopped

1/2 cup kalamata olives, chopped

1/4 cup fresh parsley, chopped

1 pound shredded cooked chicken

1/2 tsp salt (if needed)

1/2 tsp pepper

2 Tbsp red wine vinegar

3 Tbsp olive oil, plus more for brushing tortillas

8 small or 4 large flour tortillas

1/2 pound feta cheese, crumbled (about 2 cups)

Heat oven to 450 degrees F. In a large bowl, combine the tomatoes, olives, parsley, chicken, vinegar, olive oil, and salt and pepper to taste. Brush the tortillas with oil on both sides and put on baking sheets.  Bake until starting to brown, 2 to 3 minutes on each side. Top each tortilla with crumbled feta and return to oven until the cheese is just melting, 1 to 2 minutes. Top the tortillas with the chicken mixture and serve.

Recipe from Food & Wine’s Quick from Scratch Chicken Cookbook.


From → Main Dishes

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