Source: Food and Wine Quick from Scratch

Chicken and Feta Tostadas
A Mexican classic with a Greek twist, these tostadas appeal to everyone in the family. Great for a quick supper or snack.
Serves: 4
Prep Time: 5 minutes
Cook Time: 8 minutes


3/4 pound plum tomatoes, chopped
1/2 cup Kalamata olives, (or other black olives) pitted and chopped
1/4 cup fresh parsley, chopped
1 roasted chicken, bones and skin removed, meat shredded (about 1 pound meat)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons red wine vinegar
3 tablespoons cooking oil, plus more for brushing tortillas
4 large flour tortillas, (or 8 small)
1/2 pound feta cheese, crumbled (about 2 cups)

Heat the oven to 450 degrees.

In a large glass or stainless steel bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar, and the 3 tablespoons oil.

Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until they start to brown, 2 to 3 minutes. Turn the tortillas and bake for 1 to minutes longer until lightly browned.

Remove the baking sheets from the oven and top each tortilla with an equal amount of the feta cheese. Return the baking sheets to the oven cook for 1 to 2 minutes until the cheese is just melting. Top the tortillas with the chicken mixture and serve.

Wine Recommendation: The saltiness of the feta cheese and olives and the tartness of the tomatoes will pair well with the crisp acidity in a sauvignon blanc from either the Loire Valley or a northern region of Italy such as Collio or Veneto.