Tostadas!

More Food!  Well I am again trying to catch up on this back log of recipes that I would like to share with you all.  This one we had a few nights ago and it was awesome.  Actually very simple and fresh and surprisingly light.  I fell in love with tostadas a few years ago and have always wanted to make a healthier version, that didn't involve deep frying.  So here it is, and it definitely lived up to my expectations.  The recipe calls for a jarred salsa verde, but I ended up making one from scratch and will include that recipe since it is also part of the challenge.  It was quite good and we have eaten it just with chips as well as in these tostadas.  Enjoy!

Tostadas Salsa Verde

4 flour tortillas (6in)

3 oz shredded pepper jack cheese

2 1/2 cups shredded chicken

1 cup jarred green salsa (or salsa verde, recipe below)

1/4 cup plus 2 T 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.  Arrange the tortillas on a rimmed baking sheet.  Sprinkle the cheese evenly over the tortillas, bake until golden brown, about 8-10 min.

Meanwhile, in a medium bwol, toss the chicken and salsa, 1/4 cup cilantro and cumin.  Spoon this mixture onto the tortillas and bake until heated through, about 8 min more.

Top with lettuce, tomato and sour cream.  Garnish with cilantro.  

Serves 4. 

Yellow Tomato Salsa Verde

1 lb yellow tomatoes (I used tomatillos, because I couldn't find yellow tomatoes)

1 jalapeno

1 garlic clove (unpeeled)

1/2 white onion

1 cup packed cilantro leaves 

S&P

2 tsp white wine vinegar

Heat skillet over high heat.  Add whole tomatoes, jalapeno and onion half; cook until charred on all sides, about 20-30 min. 

Peel garlic clove.  Coarsely chop jalapeno, tomatoes, and onion.  Place ingredients in a blender along with cilantro, 1 tsp salt, 1/8 tsp pepper, and the vinegar; blend until smooth.  

Makes 2 1/2 cups. 

Logan Rating: ***