Tortilla Bowl Appetizer

For the recent Sheva Brochos that I hosted for my cousins, I needed to serve a non-fish appetizer that could be served at room temperature.  I was having a difficult time finding a suitable appetizer that would work well within these constraints.

So, I asked my married daughters for some advice.  And, together, we came up with this beautiful, simple and delicious appetizer.

When Michelle first moved to California after her marriage to Scotty, she ordered these tortilla forms for me.  I have used them in so many different ways for appetizers, buffets, entree dishes and even desserts.  They are simple to use and require almost no clean up. Best of all, the baked tortilla bowls that are created with these forms are crispy and delicious with absolutely no added oil.

So, when I asked Michelle about these appetizers, she suggested filling an appetizer in a baked tortilla bowl.  Kaitlyn suggested that I fill them with corn or bean salad, salsa, avocado and grilled chicken strips.  I topped everything off with salsa mayonnaise and a curly scallion garnish.

My guests loved this appetizer.  It really fit the bill and I have had numerous requests for the recipe.  So, here it is!

INGREDIENTS

6″ corn or flour tortillas

Simple Roasted Corn Salad
1-2 large ripe avocados
salsa (I used Costco mango salsa)

boneless chicken breasts
marinade

scallions

Spicy Mayo

 

DIRECTIONS

Marinate chicken in marinade overnight.  Spray grill with oil spray.  Preheat grill to high. Place chicken on grill and turn after 5-10 minutes.  Reduce grill heat to medium and grill for another 5-10 minutes.  Cut chicken breast to check for doneness.  Allow chicken to rest for ten minutes.  Slice chicken on the diagonal into strips.

Preheat oven to 375 degrees F.  Place tortillas in molds and bake for 12-15 minutes or until just turning golden brown.

Peel and slice avocados.  Place sliced avocados in a solution of 1 pint water with 4 tablespoons of lemon or pineapple juice.

Fill each tortilla with a large spoonful of Roasted Corn Salad, a large spoonful of salsa and a few pieces of avocados.

Top with Spicy Mayo a few slices of chicken and garnish with Curly Scallion Garnish

 

SUPPLIES

tortilla molds

 

VARIATIONS

Top tortilla shells with grilled steak or baked salmon instead of chicken

For a milder topping, substitute mild salsa for sriracha in the spicy mayo recipe

Substitute Cowboy Caviar or black beans for the corn salad

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