| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Cheese, Poultry, Sandwiches | 1 | Serving | |
INGREDIENTS
| 2 | Tortilla, corn; stale, cut into pieces and fried | |
| 1 | c | Salsa verde |
| 1/3 | c | Chicken, poached, shredded |
| 2 | tb | Sour cream, thick |
| 2 | tb | Queso fresco; crumbled |
| 2 | tb | Onion; finely chopped |
| The Cuisines of Mexico | ||
| Diana Kennedy | ||
| per Sandee Eveland Submitted By [email protected] |
INSTRUCTIONS
In a frying pan heat oil about half an inch deep, and fry the tortilla strips until they are pale gold, but not too crisp. Remove and drain on paper towels. Heat the sauce, and when it is bubbling, add the tortilla pieces and cook 3 minutes. Pour into a dish and cover with the chicken, sour cream, and cheese. Grill (broil) until the cheese melts and serve, topped with the onion. (SAM WARING) On 4 AUG 1995 123941 ~0600 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Religion is external, faith is internal.”