Lambeau Leap Tostadas

Name: Lambeau Leap Tostadas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 113 grams blackening spice; 1 Tbsp canola oil; 6 servings Canola oil, for frying; 6 whole boneless chicken breasts; 57 grams chipotle in adobo; 1 Tbsp chopped cilantro leaves; 6 mini corn tortillas; 6 servings Enough greens, to cover the tortillas; 1 teaspoon lemon juice; 473 milliliters peeled and diced fresh mango; 85 grams queso fresco, crumbled; 1 small red onion, diced; 1 roasted bell pepper, peeled, seeded and diced; 6 servings Salt and freshly ground black pepper; 2 scallions, diced; 85 grams sour cream; 1 teaspoon sugar; 1 Tbsp white balsamic vinegar

The recipe Lambeau Leap Tostadas is ready in around 55 minutes and is definitely an excellent gluten free option for lovers of Mexican food. This recipe makes 6 servings with 345 calories, 30g of protein, and 14g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Not a lot of people really liked this hor d'oeuvre. A mixture of mango, canolan oil, corn tortillas, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Put the mango into a mixing bowl.

Ingredients you will need

Mango

Equipment you will use

Mixing Bowl

Add the chopped cilantro, red onion, scallions, roasted pepper, salt and pepper, to taste.

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Salt And Pepper

Red Onion

Green Onions

Cilantro

Pepper

Mix to combine. Set aside.

Preheat the grill to medium.

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Grill

Dust the chicken in the blackening spice and grill over medium heat until cooked through. The chicken should cook in 10 to 15 minutes depending on how hot the coals are.

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Blackening Spice

Whole Chicken

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Grill

Remove the chicken to a cutting board and let rest for a few minutes. Thinly slice the chicken and cover to keep warm.

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Whole Chicken

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Cutting Board

Heat about 1/2-inch of canola oil in a heavy-bottomed skillet to 365 degrees F. Fry the tortillas until crispy, then set aside on paper towels.

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Canola Oil

Tortilla

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Paper Towels

Frying Pan

Mix the sour cream and chipotle together in a small bowl. Set aside.

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Sour Cream

Chipotle Chiles

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Bowl

Toss the greens in with a scant amount of lemon juice, the sugar, white balsamic and oil.

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Lemon Juice

Greens

Sugar

Cooking Oil

Put the tortillas on a flat serving platter and drizzle with the sour cream mixture. Top with greens, sliced chicken and salsa.

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Sour Cream

Tortilla

Whole Chicken

Greens

Salsa

Garnish with queso fresco, and serve.

Ingredients you will need

Queso Fresco

Equipment

Ingredients

Servings:

113grams

blackening spice 1Tbsp

canola oil 6servings

Canola oil, for frying 6

whole boneless chicken breasts 57grams

chipotle in adobo 1Tbsp

chopped cilantro leaves 6

mini corn tortillas 6servings

Enough greens, to cover the tortillas 1teaspoon

lemon juice 473milliliters

peeled and diced fresh mango 85grams

queso fresco, crumbled 1small

red onion, diced 1

roasted bell pepper, peeled, seeded and diced 6servings

Salt and freshly ground black pepper 2

scallions, diced 85grams

sour cream 1teaspoon

sugar 1Tbsp

white balsamic vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.