It wasn’t too long ago that I shared the delicious Layered Greek Dip that I absolutely ate way too much of.  Well, it so happens that I had leftover kalamata olives and feta cheese and needed something to make; so when I came across this Chicken and Feta Tostada I knew it was meant to be.

This mexican classic is given a greek twist. These tostadas cut into triangle make great appetizers, or serve alongside some fresh fruit and you have a great light dinner.

Chicken & Feta Tostadas

Ingredients:

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

Directions:

Heat the oven to 450. In a large bowl, combine the tomatoes, olives, parsley, chicken, salt, pepper, vinegar and 3 tablespoons olive oil.

Brush the tortillas on both sides with oil and then put on baking sheets, overlapping if necessary. Bake the tortillas until starting to brown, 2-3 minutes. Turn the tortillas and brown the other side, 2-3 minutes longer.

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 until the cheese is just melting, 1-2 minutes longer, Top the tortillas with the chicken mixture.

*Recipe from Food & Wine, quick from scratch chicken cookbook.