Tostados Salsa Verde*
With so many good green salsas now available in the supermarket, it's easy to recreate this Mexican restaurant favourite at home. For convenience, substitute shredded meat from a rotisserie chicken for the poached chicken.
Ingredients (Serves 4)
|4||flour tortillas (6-inch)|
|3||oz shredded pepper Jack cheese|
|2-1/2||cups (10 oz) shredded poached chicken|
|1||cup jarred green salsa, plus more for serving (optional)|
|1/4||cup plus 2 tbsp chopped cilantro|
|1/4||tsp ground cumin|
|1||cup shredded iceberg lettuce|
|3||plum tomatoes, diced|
|1/4||cup sour cream|
- Preheat oven to 400 F. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8 to 10 minutes.
- 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.
- Top with lettuce, tomato, and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa, if desired.
Excerpted from Everyday Food by Martha Stewart Living Copyright © 2007 by Martha Stewart Living. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
By Martha Stewart Living
Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. Even the busiest on-the-go cook can look forward to meals that bring seasonal freshness, nutrition, and a range of ﬂavors to dinner all week long.
*This recipe has been adapted from its original.