Filed Under: School Lunch, Under 20 Mins

Tostados Salsa Verde

With so many good green salsas now available at the grocery store, it's easy to recreate this Mexican restaurant favourite at home. Short on time? Shred meat from a rotisserie chicken instead of poaching chicken yourself.

April 8th, 2012

Excerpted from Everyday Food by Martha Stewart Living Copyright © 2007.

*Find this and other great recipes in… Everyday Food 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 flavours to dinner all week long. *This recipe has been adapted from its original.
Servings
4
Prep Time
20 minutes
Cook Time
18 minutes
Ingredients
  • 4 flour tortillas (6-inch)
  • 3 ounces 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 teaspoon ground cumin
  • 1 cup shredded iceberg lettuce
  • 3 plum tomatoes, diced
  • 1/4 cup sour cream
Directions
  1. 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.

  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.

Tostados Salsa Verde

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