Sunday, September 7, 2008
Chicken and Summer Vegetable Tostadas with Salsa Verde
I came home from a visit to my aunt's dairy in Colorado with 2 large bags full of her homegrown fresh veggies. Besides being inspired to start some kind of produce garden myself, I had to make sure I used every last veggie in something wonderful! One night we roasted the "fake out" peppers (look like jalapenos, but no heat) just like my Aunt Susan made them for me. Split in half, deseeded, broiled, then cheesed with a pepper jack and broiled some more. So yummy!
I roasted the baby eggplant too...again quite delicious. But the killer recipe was to follow when needing a use for her tomatillos and zucchini. I made Cooking Light's recipe for chicken, corn and zuke tostadas that called for store bought green salsa and instead used Simply Recipes' green salsa recipe.
I cooked up a batch of black beans and made a quick salad for a wonderful meal.
This was my first time (I think...) making green salsa and it was really easy.
At first the salsa as made was incredibly spicy, but it mellowed by the next day in the fridge to just the right heat level for us. I'd make it the day before next time, since I ended up putting less than the amount called for in the tostada mixture so as to not overwhelm the flavors of the veggies with heat.
The best part about making this recipe is that the next morning you get to eat migas with the leftovers! Just gently reheat the chicken veggie mix in a skillet and then add as many eggs as you want (I used 2 whole eggs and 3 whites). Then melt in as much pepper jack cheese as you want and serve with the leftover tortillas and beans. Topped of course with more of your fab green salsa!
I also had some leftover boiled red potatoes so I smashed them gently and fried them up in a skillet until golden brown on both sides. So make sure you have some just sitting in your fridge from a couple nights before too!
Chicken and Summer Vegetable Tostadas:
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
12 ounces organic chicken breast tenders
1 cup chopped red onion (about 1)
fresh corn kernels from 2 ears of corn
1 cup (or more) diced zucchini
1/2 cup green salsa (I used only ~1/4 since it was so spicy when first made...recipe follows)
3 tablespoons chopped fresh cilantro, divided
4 (8-inch) flour tortillas (we used Central Market's multigrain tortillas)
1 cup (4 ounces) shredded Monterey Jack cheese (we used a pre-shredded Mexican cheese blend)
Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with remaining cilantro. Serve immediately.
If you're only cooking for 2 then you'll have plenty of chicken/veg mixture left for your morning migas! :-) It's hatch chile season around here, so I chopped 3 roasted chiles to add to the mix too.
Tomatillo Salsa Verde:
If you like a milder salsa, you might just add one of your cooked serranos at a time when you blend the salsa. Keeping in mind that it does seem to mellow out quite a bit after a day in the fridge.
1 1/2 lbs of tomatillos, papery outer leaves removed, washed and left whole.
3 serrano chiles, top cut off to expose interior and to remove stems, but otherwise whole
2 cloves of garlic
1/3 cup chopped white onion
1/4 cup chopped cilantro (packed)
1 tsp salt or to taste
Put the tomatillos and 3 serrano chile peppers in a sauce pan and cover them with water. Bring to a boil, reduce to a simmer.
Simmer until the tomatillos are cooked, and have changed color, but are not mushy, about 5 minutes. Remove from heat.
Use a slotted spoon to transfer tomatillos and serranos to a blender. Add 1/2 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, chopped onion, and cilantro and 1 tsp salt.
Purée until completely blended, 15 to 30 seconds.
Taste and add more salt if necessary. Pour sauce into a skillet, bring to a simmer and let simmer for 5 minutes. Then remove from heat.