Tostadas Salsa Verde
I am currently addicted to Martha Stewart’s cookbook – Great Food Fast – that I bought at Costco last week. I love that every recipe has a picture. I don’t know about you but I am more inclined to try my hand at the recipe if there’s a picture. I think it just makes me more aware of what it “should” look like so I know right away if I am doing something wrong.
Tonight T requested Mexican and this recipe immediately jumped out at me esp since I remembered about a lonely bottle of green salsa in the back of my frig that I bought by mistake for another recipe. I hate when I do that. But it all worked out in the end since I used it for tonight’s dinner instead ;)
(Recipe from MS Great Food Fast page 211 | photos from me!)
Makes 4-6 servings
4 flour tortillas (6″ inch) (I used 6 small corn tortillas instead)
3 oz (3/4 cup) shredded pepper jack cheese (I used cheddar-jack blend)
2-1/2 cups (10 0z) shredded poached chicken (I used pre-cooked chicken strips)
1 cup jarred green salsa, plus more for serving (optional)
1/4 cup plus 2 tbsp chopped cilantro (I omitted b/c I didn’t have any)
1/4 tsp ground cumin
1 cup shredded iceberg lettuce (I used romaine instead)
3 plum tomatoes, diced
1/4 cup sour cream
Preheat oven to 400 F. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas; bake until golden brown, about 8-10 minutes
In a medium bowl, toss together the chicken, salsa, 1/4 cilantro and cumin. Spoon the mixture evenly over the tortillas; baked until heated through, about 8 minutes.
Top with lettuce, tomatoes and sour cream. Sprinkle the remaining cilantro. Serve immediately, with additional green salsa if desired.
Husband rating: A+
He raved about this recipe! He ate his portion and some of mine!
Wifey rating: A+
I really liked the flavors and very easy to make! Will definitely make again.