Katerina Caban/The Mirror
Sometimes I find myself with an over abundance of random food in my refrigerator. This only happens when I get grab-happy at Stop & Shop and buy things that look delicious or are cheap, but then I never really use them. However, upon returning from Thanksgiving break I was determined to use those miscellaneous items that were in my refrigerator. What I came up with in the end was a delicious tostada.
Tostadas are a great. Honestly, that is the best way to describe them. They cook to a perfect crispiness in 10 minutes or less, and you can virtually throw any ingredient combination you want on top of the tortilla. Try hummus and feta with olives and tuna or pesto with roasted red peppers and grilled eggplant. The possibilities are endless.
Chicken and Veggie Tostada with Asiago Cheese
Ingredients:
1 tortilla
1/2 cup chicken, cooked*
3/4 cup broccoli, cooked **
1/2 cup zucchini, cooked sliced
1/4 cup asiago cheese, grated
olive oil
Directions:
1. Pre-heat oven to 400˚F. Place tortilla on baking sheet. Evenly distribute chicken, broccoli, and zucchini over tortilla. Sprinkle asiago cheese over ingredients then drizzle olive oil.
2. Bake in oven for 10 minutes or until cheese is bubbling and sides of tortilla have turned golden.
3. Cut into four parts to serve.
4. ENJOY!
Notes:
*I used a chicken cutlet that I made with dinner the night before.
** For this use frozen vegetables that cook in the microwave for 3 ½ minutes.
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