Chicken and Feta Tostadas

• 34 lb plum tomato, chopped
• 14 cup fresh parsley, chopped
• 1 rotisserie-cooked chicken, bones and skin removed, meat shredded (about 1 pound meat)
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 3 tablespoons cooking oil, plus more
• cooking oil, for brushing tortillas
• 4 large flour tortillas or 8 small tortillas
• 12 lb feta cheese, crumbled (about 2 cups)

1. Preheat oven to 450 degrees Fahrenheit.
2. In a large glass bowl, combine tomatoes, fresh parsley, cooked chicken, salt, black pepper, and 3 tablespoons cooking oil.
3. Brush the tortillas on both sides with oil; place on baking sheets.
4. Bake the tortillas until they start to brown, 2 to 3 minutes.
5. Turn the tortillas and bake for 1 to minutes longer until lightly browned.
6. Top each tortilla with an equal amount of the feta cheese.
7. Return the baking sheets to the oven cook for 1 to 2 minutes until the cheese is just melting.
8. Top the tortillas with the chicken mixture and serve.

tomato, fresh parsley, rotisserie, salt, ground black pepper, cooking oil, cooking oil, flour tortillas, feta cheese

Taken from www.food.com/recipe/chicken-and-feta-tostadas-232283 (may not work)