I’ve been traveling the world and I just couldn’t find the time to write to you along the way. Or, I moved twice and my kitchen situation has been dicey, so I haven’t been sharing what I have been cooking between unpacking boxes and occasionally dining out 3 times a day. You take your pick. And by you I mean all
three of my readers.
For my unofficial “welcome back to the blog world” party [really-you shouldn’t have], I decided to make something that was Mexican themed, naturally, and something really easy. It’s a take on one of my favorite dishes at our local Mexican haunt. It’s called Enchiladas Suiza. It was a week day though and I
had already had too many Negra Modelos couldn’t swing the enchilada part, so I give you: Tostada Suiza. You can thank me at my next surprise party.
gathering of just a few ingredients
if you see this brand of tostadas, i would highly recommend them. not too salty and very crunchy.
a hungry apple original
1 pound chicken breast, raw
1 bell pepper, chopped (i used red)
1 can fire roasted tomatoes
1/2 cup low sodium chicken broth
1/2 cup of pickled jalapenos, more or less to taste
sea salt and pepper
pepper jack cheese, grated
pineapple tid-bits (or delicious pineapple salsa if you have a whole foods)
avocado, to garnish
cilantro, to garnish
instructions and directions:
heat oven to 350 degrees.
in a slow cooker, combine raw chicken breasts, tomatoes, pepper, jalapenos, chicken broth and the s&p.
cover and cook on low, for 6 hours. confirm that the chicken is done and shred.
lay out parchment paper on a cookie sheet and top tostada shells with: chicken and grated cheese.
bake for 5 minutes on 350 degrees.
top with salsa verde, pineapple and garnish with cilantro and avocado.