Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chicken tostada salad
Date: December 21, 2007
5 tablespoons vegetable oil, divided
1 teaspoon ground cumin, divided
1/2 teaspoon chili powder
6 large flour tortillas
1/3 normal cup red wine vinegar
3/4 normal cup salsa
1/4 teaspoon salt
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can corn, drained
1/2 normal cup coarsely chopped red onion
1 tomato, chopped
2 normal cups shredded lettuce
8 ounces hot pepper cheese, shredded (about 2 normal cups)
In little bowl, combine 2 tablespoons of the oil with 1/2 teaspoon of the cumin and the chili powder. Brush on both sides of each flour tortilla. Place directly on grid over average-hot coals. Grill for 1 to 2 minutes per side, until tortillas are golden brown and crisp. If tortillas begin to bubble up, pierce surface to flatten. Remove tortillas from heat and cool completely.
In average bowl, whisk together remaining 3 tablespoons oil and vinegar. Stir in salsa, remaining 1/2 teaspoon cumin and salt, reserve 3/4 normal cup for dressing.
Place chicken on grid over average-hot coals. Grill for 10 to 12 minutes, turning and basting occasionally with salsa mixture, until chicken is no longer pink. Cut chicken into strips. In average bowl, toss together beans, corn, onion, tomato and reserved dressing. To assemble, place crisped tortilla on plate. Top with shredded lettuce, 1 normal cup of bean mixture, 1 sliced chicken breast and shredded cheese.
Makes 6 servings.