Friday, December 27, 2013

tostadas salsa verde... 30 minutes

the goods:

4 flour tortillas
1 cup shredded pepper jack cheese
2 and 1/2 cups shredded chicken (from a rotisserie chicken)
1 cup green salsa, plus more for serving
1/4 cup plus 2 tablespoons chopped cilantro
1/4 teaspoon cumin
1/2 head iceberg lettuce, shredded
3 plum tomatoes, diced
sour cream, for serving

Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over the tortillas; bake until golden brown, 8 to 10 minutes.
Meanwhile, in a medium bowl, toss together the chicken, salsa, 1/4 cup cilantro, and the cumin. Spoon the mixture evenly over the tortillas; bake until heated through, about 8 minutes.
Top with the lettuce, tomato, and sour cream. Sprinkle with cilantro and salsa if desired.

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