January 15, 2010

Tostadas Salsa Verde

I tried another recipe from my new favorite cookbook, Everyday Food- Great Fast Food. Once again, I was happily surprised by the ease of the dish and Oscar was happy with the yummy factor. I am bookmarking this one for the summer when it is too hot to cook and tomatoes are in season. Delicious!

Tostadas Salsa Verde

Serves 4
4 (6-inch) flour tortillas
3 ounces shredded (3/4 cup) pepper Jack cheese
2 1/2 cups (10 ounces) shredded Poached Chicken Breasts
1 cup jarred green salsa, plus more for serving (optional)
1/4 cup chopped plus 2 tablespoons cilantro
1/4 teaspoon ground cumin
1 cup shredded iceberg lettuce
3 plum tomatoes, diced
1/4 cup sour cream

1.Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8 to 10 minutes.

2.Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro, and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.

3.Top with lettuce, tomato, and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa, if desired.


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