Danny surprised me last night with a spur-of-the-moment, impromptu creation of which we thoroughly enjoyed. The whole day I thought I would go home to hot dogs and mac-n-cheese, but this was so much better. Hey, don't get me wrong. I love a good hot dog with mustard every now and then, but Danny's tostada really hit the spot.
Here's how he made them!
1 white onion
1 tsp. minced garlic
1 red bell pepper
1 green bell pepper
1 ripe avocado
flour tortillas
2 whole chicken breasts
pepper jack cheese (shredded)
First, Danny had the butcher pre-season the chicken breasts with some secret spice mix. Once Danny got home, he put the chicken breasts in the refrigerator until we were ready to grill. Then he turned on the grill and put the whole pepper and cut (in large, chucky pieces) onion on. Once the skin of the peppers were blackened and the onion was charred he took them off the grill and threw on the chicken, which he seasoned with dried chili flakes. Danny also put garlic in a saucepan with the grilled onion for more flavor. Grill the chicken 4 to 5 minutes on each side, depending on the thickness. Once the chicken was done, he let them rest for about 5 minutes then cut them into small pieces. Assembly time! One tortilla down, green pepper, red pepper, onion with garlic and shredded pepper jack cheese all over. Top with another tortilla and place on grill. Flip once and then you're ready to eat. I topped mine with sour cream, red salsa and freshly cut avocado with a dash of sea salt. Cut in fourths and eat like a quesadilla! Enjoy!
Here's how he made them!
1 white onion
1 tsp. minced garlic
1 red bell pepper
1 green bell pepper
1 ripe avocado
flour tortillas
2 whole chicken breasts
pepper jack cheese (shredded)
First, Danny had the butcher pre-season the chicken breasts with some secret spice mix. Once Danny got home, he put the chicken breasts in the refrigerator until we were ready to grill. Then he turned on the grill and put the whole pepper and cut (in large, chucky pieces) onion on. Once the skin of the peppers were blackened and the onion was charred he took them off the grill and threw on the chicken, which he seasoned with dried chili flakes. Danny also put garlic in a saucepan with the grilled onion for more flavor. Grill the chicken 4 to 5 minutes on each side, depending on the thickness. Once the chicken was done, he let them rest for about 5 minutes then cut them into small pieces. Assembly time! One tortilla down, green pepper, red pepper, onion with garlic and shredded pepper jack cheese all over. Top with another tortilla and place on grill. Flip once and then you're ready to eat. I topped mine with sour cream, red salsa and freshly cut avocado with a dash of sea salt. Cut in fourths and eat like a quesadilla! Enjoy!
Comments
Post a Comment