Chicken Tostadas Salsa Verde
With the heat wave this past week, we cooked outside a lot and had quite a bit of cold food, such as salads. One recipe the kids have been requesting that it super summer friendly we adapted from Everyday FOOD magazine Jan/Feb 2006. It is the Tostadas Salsa Verde. We used corn tortillas instead of flour ones, and skipped the cheese and sour cream (though you could use some Toffuti Sour Cream, if you have it). If I have pre-cooked chicken or turkey in the freezer, my kids can pull these together in a snap to cook up for the entire family. (They like to have turns being the cook.) I am putting it on my site as recipes on Martha Stewart’s site have a tendency to disappear and move around when I go looking for them again…
Trader Joe’s has a gluten free salsa verde. I have also found GFCF versions at my local markets (Cub and Rainbow) in the ethnic food sections.
Here is a simple Salsa Verde recipe I found at about.com if you want to whip up your own. Don’t make the salsa a smooth puree or it’s definitely not as interesting of a sauce.
Salsa Verde From Fiona Haynes
This salsa verde makes a nice accompaniment to grilled fish, chicken and other lean meats, or use as a dip with baked tortillas or fresh-cut veggies.
1 pound tomatillos, paper skin removed, and quartered
1 small onion, roughly chopped
1/2 cup cilantro
1 jalapeno or Serrano pepper, chopped
1/2 tsp sugar
Place tomatillos, onion, cilantro and pepper into a food processor or blender. Add sugar and lime juice. Chop or blend to desired consistency. Empty into a bowl and chill to let the flavors develop.
Makes about 3 cups.
Tostadas Salsa Verde adapted from Martha Stewart
With the poaching method, you get tender and moist chicken as well as a tasty broth,
which you can use in a variety of dishes.
12 (6-inch) flour tortillas (use corn tortillas)
6 ounces shredded (3/4 Cup) pepper Jack cheese (skip this)
3 1/4 cups (16 ounces) shredded poached chicken
1 1/2 cup jarred green salsa, plus more for serving (optional) (use gluten free version)
3/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1 1/2 cup shredded iceberg lettuce (I used romaine)
4 to 5 plum tomatoes, diced
6 tablespoons sour cream (use toffuti sour cream or quacamole)
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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