From Martha Stewart’s Everyday Food May 2010
4 corn tortillas
3 teaspoons extra virgin olive oil
3/4 cup grated Monterey Jack cheese
1/2 small red onion, diced small
1/2 teaspoon chili powder
1 garlic clove, minced
breast meat from 1 rotisserie chicken, torn into bite-size pieces, or, 2 chicken breasts, cooked/grilled/whatevered, torn into pieces
coarse salt and ground pepper
1 tablespoon plus 1 teaspoon fresh lime juice
1/2 head romaine lettuce, shredded
1 tomato, seeded and chopped
1 avocado, halved, pitted, peeled and diced small
fresh cilantro for serving
sour cream for serving
1. Preheat oven to 400 degrees F. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 8-10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling about 3 minutes. Remove from oven and set aside.
2. In a large skillet, heat 1 teaspoon oil over medium high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 cup water and season with salt and pepper. Cook, stirring frequently until chicken is warmed though and water is almost evaporated, 2 minutes. Stir 1 teaspoon lime juice and remove from heat.
3. In a large bowl, combine lettuce and 1 tablespoon lime juice, season with salt and pepper. Toss well to coat and divide among tortillas. Top each each tortilla with chicken mixture, tomato, avocado, remaining onion and cilantro.