| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Niger |
Toohot02 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Tomato Salsa Cruda; see * Note |
| 4 |
|
Chicken breast halves; bone in |
| 1 |
|
Chayote; peeled, halved, |
|
|
And center seed removed |
| 1 |
ts |
Sea salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 8 |
|
Corn tortillas; toasted crisp |
| 1 |
|
Head Romaine lettuce; cut thin strips |
| 2 |
oz |
Cotija cheese; crumbled |
| 4 |
tb |
Nonfat sour cream |
| 1/2 |
bn |
Cilantro leaves; chopped |
INSTRUCTIONS
* Note: See the "Tomato Salsa Cruda" recipe which is included in this
collection.
Preheat the oven to 400 degrees. Prepare the Tomato Salsa Cruda.
Season the chicken and chayote with salt and pepper, place them in a
baking dish, and roast for 30 to 35 minutes. Cool and remove the skin
and bones from the chicken and tear into small strips. Cut the
chayote into bite-size chunks. Toss the chicken and chayote with the
Tomato Salsa Cruda and set aside. To assemble the chalupas, place two
crisp tortillas on each plate, overlapping them. Place the lettuce on
top of the tortillas, then mound the chicken and chayote mixture on
the lettuce. Garnish with the Cotija cheese, sour cream, and
cilantro. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6275 broadcast
04-30-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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