MEMORIES FROM 2020: MY OWN TAKE AS A PUERTO RICAN ON MEXICAN CHARRAS TOSTADAS!

​The other day I was at the grocery store looking at the Charras bag. A lady next to me interrupted my concentration and asked me if I have done dishes using Charras. My reply was, not this type, I use corn tortillas. Then as a native Mexican lady, she gave me a quick idea of how she makes them. So, I bought a pack, took it home and came up with my own idea of how to use the delicious super crunchy open faced Charras for a meal. Awesome!
 
Category:  Entrée  
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:    $10.95 or $2.74 per Charra
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 4 Charras (1 per serving) (or 2 servings of 2 Charras each)
 
Ingredients for the Chicken ($3.85)
4 large chicken tenders ($3.20)
1 tbsp. Tone’s Cilantro Lime Seasoning (.15)
1 tbsp. Angie’s basting oil (.35)
3 chopped garlic (.15)
 
Ingredients for the Salsa and other Ingredients ($7.10)
3 Roma Tomatoes ($1.00)
½ sweet onion (.20)
3 chopped garlic (.15)
1 c. chopped Cilantro (.30)
1 jalapeño (.15)
1 tbsp. Angie’s basting oil (.35)
1 tbsp. Tone’s Cilantro Lime Seasoning (.15)
3 tbsp. Black olives, drained and rinsed (.30)
2 c. Spinach ($1.50)
1 lemon (juice) (.50)
 
1 avocado, sliced ($1.25)
4 Charras Tostadas (.75)
½ c. Tzatziki sauce (.50)
 
Directions
Clean and season the chicken tenders. Refrigerate.
 
Rinse, prep and chop the Salsa veggies and add them to a bowl.
Add 1 tbsp. basting oil, 1 tbsp. Tone’s Cilantro Lime Seasoning, 3 tbsp. Black olives, jalapeño and the juice of 1 lemon. Stir gently and refrigerate.
 
In a skillet at med-high heat, sauté the chicken tenders until light golden brown.
To plate, bring the salsa out of the fridge, slice the avocados and assemble the tower as I did in my slide presentation. Add a small scoop of Tzatziki sauce to garnish the plate.
 
If you want, you could accompany this meal with a scoop or 2 of yellow rice.
Enjoy!