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Chicken Tostadas with Fromager d’Affinois Florette


​20 min.​
6
Entree

Ingredients

– 125 g (4 oz) Fromager d’Affinois Florette

– 6 tostadas (tortillas)

– 100 ml (3 fl oz) of oil

 

For the bean purée

– 1 tin of red kidney beans

– 1 shallot

– 2 g a pinch of cumin

– 1 tbsp of olive oil

– 1 lime

– 100 ml (3 fl oz) of vegetable stock

 

For the rest

– 3 chicken fillets

– 1 tsp of paprika

– 1 tsp of minced garlic

– 120 g (4 oz) of tomato salsa

– 6 sprigs of coriander

– 6 lettuce leaves

 

Method

For the bean purée:

Peel and chop the shallot.

Sweat the shallot in a saucepan with a tablespoon of oil.

Add the drained kidney beans, cumin, lime zest and juice and the stock, then simmer for 10 min.

Mash the beans into a purée and season to taste.

 

For the rest

Season the chicken fillets with the paprika and minced garlic, then pan-fry in a drizzle of olive oil for 10 min. Set aside and cut into slices.

Finely chop the lettuce and coriander leaves.

Fry the tostadas in a frying pan with a little oil.

 

Assembly

Spread some bean purée on each tostada, followed by the sliced chicken.

Add the salsa, lettuce, coriander and slices of Fromager d’Affinois Florette.