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GREEN CHILE AND TOMATILLO SAUCE
1- 12 oz jar of any green chile or cactus salsa
1 cup chicken broth
1/2 cup heavy cream
1 fresh jalapeno or habanero
1 4 oz can tomatillo sauce
2 Tbsp oil
Combine all ingredients except oil in a blender. Blend on medium for 30
seconds. Heat oil in a skillet. Add the mixture and cook for 10 minutes,
stirring occasionally.
Can be served over enchiladas, burritos, eggs, omelets, nachos,
chicken or anything that needs a little zip! ENJOY!
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TORTILLA SOUP
1 T. Vegetable oil
1 onion, chopped finely
1 large garlic clove, minced
2 tomatoes, peeled, seeded & chopped
1/2 t salt
10 c. chicken stock
1 carrot, diced
1 small zucchini, diced
2 skinless chicken breast, cooked and shredded
6 green chilies, chopped
TO GARNISH:
4 CORN TORTILLAS
OIL FOR FRYING
1 SMALL AVOCADO, CHOPPED
2 SCALLIONS GREENS, CHOPPED FRESH CILANTRO
6 T. PICO DE GALLO
Heat oil in saucepan , saute onion and garlic until onion softned
( careful Not to burn the garlic) Add tomatoes, salt and cook for 5 min
more. Stir in chicken stock. Bring liquid to boil, cover and lower heat,
simmer for 15 min. Garnish and trim tortillas into squares and then cut into
strips. Place oil into cast skillet and fry strips to light brown. Remove
and drain on paper towel. Add diced, carrot to soup. Cook covered for 10
min. then add zucchini, chicken and chilies. Cook for additional 10 min until
vegetables are tender. Peel and pit avocado and dice finely. Divide torilla
strips into four bowls. Sprinkle with avocado. Ladle soup and sprinkle
scallions, pico de gallo and finally fresh cilantro. Can add white goat
cheese, if available. Serve immediately. Serves 4 - 6.
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