Layered Chicken-Avocado Bowl
serves 12-14
This hearty appetizer is basically a terrine or a layered pâté and is best when made one day ahead. It can be eaten with a fork or spread on tortilla chips.
Read more about this recipe on the Washington Post.
6 corn tortillas
Chicken layer
2 cups cooked, shredded chicken
1 (16-ounce) jar chunky salsa
1 teaspoon salt
1 tablespoon chili powder
Avocado layer
3 avocados, flesh cut into 1-inch cubes
2 tablespoons lime juice
12 ounces queso blanco, grated
1/4 cup chopped scallions, white and tender green parts
1/4 cup chopped cilantro
Red pepper layer
2 jars (17 ounces) roasted red peppers, drained
Black bean layer
2 (15-ounce) cans black beans, rinsed and drained
2 (5.2-ounce) packages Boursin cheese
1 small jalapeño chili pepper, stemmed, seeded and coarsely chopped
1/2 cup cilantro
1 clove garlic, crushed
Topping
2 cups finely crushed, cheese-flavored tortilla chips, such as Doritos (plus more as needed)
1 cup sour cream (plus more as needed)
prep: 1 hour
total: 1 hour , Chill overnight.
9-inch stainless steel bowl
plastic wrap
2 medium bowls
paper towels
food processor (or blender)
kitchen scissors
serrated knife
large round serving plate
1. For the bowl: Line a 9-inch (10-cup) stainless steel bowl with plastic wrap. Layer with the corn tortillas, placing 1 tortilla in the bottom of the bowl and then lining the side of the bowl with the other 5 tortillas, overlapping them concentrically.
2. For the chicken layer: In a medium bowl, combine the chicken, salsa, salt and chili powder. Spread the mixture evenly in the tortilla-lined bowl.
3. For the avocado layer: In a medium bowl, combine the avocados, lime juice, queso blanco, scallions and cilantro. Spread the avocado mixture on top of the chicken mixture.
4. For the red pepper layer: Slice the roasted red peppers into very thin strips and dry them well on paper towels. Spread the peppers over the avocado layer.
5. For the black bean layer: In a food processor, combine the black beans, Boursin cheese, jalapeño chili pepper, cilantro and garlic and process the mixture until smooth. Spread the black bean puree over the red pepper layer.
6. Using kitchen scissors, trim the tortillas lining the bowl so they are flush with the rim of the bowl. Sprinkle 1 cup of the crushed cheese-flavored tortilla chips over the black bean layer. Cover the bowl with plastic wrap and refrigerate overnight.
7. When ready to serve, invert the layered bowl onto a large round serving plate. Remove the plastic wrap and discard the corn tortilla "base" from the terrine. Press paper towels over the terrine to absorb any moisture. "Frost" the terrine with a thin layer of sour cream and sprinkle the remaining cup of crushed cheese-flavored tortilla chips into it. Carefully cut the terrine in wedges using a long serrated knife (a bread knife works well). Serve with additional sour cream and tortilla chips.
Adapted from chef and former restaurateur David Hagedorn.
