Chicken Tostada with Mango Salsa

Anita and I once had a timeshare in Puerto Vallarta, Jalisco, MX because we love Mexico, it's people and their cuisine. We cook quite a few Mexican or Tex-Mex dishes and truthfully we can't quite cook authentic Mexican cuisine, so it's mostly Cal-Mex. But it is delicious. This is our version of a Chicken Tostada served with Mango Salsa for two people. The Prep time is less than thirty minutes.

Chicken Tostada
INGREDIENTS:
2 small or medium tortillas; we prefer wheat, but corn is good too
1 boneless, skinless chicken breast, sauteed ans shredded or cut into small pieces
1/2 red bell pepper sliced lengthwise
1 small avocado, sliced lengthwise
3/4 C of Mexican cheese, grated large
PREPARATION:
1. Saute the chicken, shredding in the pan with a SS spatula-cooks faster. Let cool and cut as needed.
2. Spread the grated cheese on the tortilla, add the chicken and warm in 350*F oven until cheese melts.
3. Place the avocado and red pepper on the tostada and add a scoop of salsa in the middle. Then serve.

Mango Salsa Makes about 1 cup, could be some left over.
INGREDIENTS:
1 Ataulfo mango, skinned, seeded and chopped
¼ cup red Bell pepper, chopped
2 green onions, chopped
2 T cilantro, chopped
1 green jalapeno pepper, chopped small
2 T lime juice, usually 1 lime

Zest from 1 lime
1 T lemon juice, usually ½ lemon

2 pinches of red pepper flakes
PREPARATION:
1. Mix ingredients in a ceramic, glass or stainless steel bowl. Cover, refrigerate and let age for at least 30 minutes before serving.
2. Let warm to room temperature before serving.

If you like Tex-Mex or Mexican dishes, try this. It is simply delicious.

Buen appetit,

Tom and Anita