Tostadas Salsa Verde

"I found this recipe in an everyday food magazine. Don't remeber which one. The poached chicken (I like Recipe #36944) is a great addition, it provides a moist meat. I have also prepared it with shredded pork."
 
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Ready In:
33mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Preheat oven to 400 degrees.
  • Place tortillas on a baking sheet and sprinkle cheese over the tortillas.
  • Bake about 10 minutes, or until golden brown.
  • Combine the chicken, beans, salsa, 1/4 cup cilantro, and cumin. Spoon the mixture evenly over tortillas, and bake until heated through, about 8 minutes.
  • Top with remaining ingredients. Serve immediately.

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Reviews

  1. These reminded me a lot of the "Mexican Pizzas" my mom used to make. The tortillas get nice and crunchy in the oven, and the combination of ingredients is perfect. I keep cooked shredded chicken in my freezer just for recipes like this.
     
  2. Love these! I made them last night for dinner, with one substitution: I used regular Monterey Jack instead of Pepper Jack. My family doesn't like things real hot, and I figured since the salsa was at medium heat, that would be enough. It was... What caught my eye was the use of flour tortllas. I wasn't sure it would work, but it did. They got firm and crunchy. Definitely a keeper! Thanks.
     
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RECIPE SUBMITTED BY

I love to cook, to feed people and to experiment. Unfortunately I have a very limited audience, so most of my creations are reserved for me alone. My BF is a sort of picky eater and all of my favorites he dislikes, so I'm learning how to get around lots of ingredients. Like mushrooms (so sad), tomatoes and onions... who cooks without onions? In this one way, it's almost a good thing that our schedules allow for only 3 meals a weeks together :-)
 
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