| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
April 1994 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Ripe avocado; peeled, pitted |
| 4 |
ts |
Fresh lime juice |
| 2/3 |
c |
Canned black beans; rinsed, drained |
| 2 |
|
Green onions; chopped |
|
|
Hot pepper sauce; (such as Tabasco) |
| 2 |
|
Cooked chicken breast halves; shredded (about 1 |
|
|
; 3/4 cups) |
| 1 |
|
Tomato; seeded, chopped |
| 2 |
tb |
Chopped fresh cilantro |
| 1 |
ts |
Ground cumin |
|
|
Lime juice |
| 4 |
|
Purchased tostada shells; (crisp corn |
|
|
; tortillas) |
| 2 |
c |
Shredded lettuce |
| 2/3 |
c |
Crumbled mild goat cheese; (such as Montrachet) |
|
|
; orfeta cheese |
|
|
Purchased salsa |
INSTRUCTIONS
Place avocado in medium bowl. Add lime juice and mash until almost
smooth. Mix in beans and green onions. Season guacamole to taste with
hot sauce, salt and pepper.
Combine shredded chicken, tomato, cilantro and cumin in small bowl.
Season chicken mixture to taste with lime juice, salt and pepper.
Arrange tostada shells on plates. Top with lettuce, guacamole and
chicken mixture. Sprinkle with goat cheese. Spoon salsa over and
serve.
Serves 4.
Bon Appetit April 1994
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