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Category: Sandwiches
Prep Time: Cook Time: Total Time:
8 corn tortillas
4 tbsp olive oil
1 (3 oz) pkg spinach leaves
1 small onion chopped
2 poblano peppers roasted and peeled
3 Roma tomatoes julienne or strips
1/2 bunch cilantro chopped
2 jalapeno peppers seeded and chopped
4 boneless skinless chicken breasts, cut into strips
1 round block Mexican Qaxaca cheese or Mozzarella grated
Salt and freshly ground pepper taste
Sour cream
Hot sauce or picante sauce
Season chicken breasts with 2 tbsp of chili powder and 1/2 tsp of salt and pepper and broil for 7 minutes on each side or until cooked.
Coat cast iron frying pan with olive oil. Heat and place tortillas 2 to 3 at a time and saute on one side then flip and saute on the other side. Spread 3 tbsp Qaxaca shredded cheese on the top side of each tortilla.
In a sauce pan, saute chopped onions in 1 tbsp of olive oil then add spinach leaves and saute until wilted, season with salt and pepper and 1/2 tsp chili powder. Spread 2 tbsp of the mixture on top of the tortilla. Place 2 tbsp each of the tomatoes, poblano peppers, and cilantro on the tortilla. Add a generous amount of chicken strips. Add additional cheese if desired.
Leave in pan on low heat until heated through and cheese has melted. Cover pan to speed up the heating process. Remove and serve with a dollop of sour cream and hot sauce or picante sauce. Serves 4
MEXICAN PIZZARETTE
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
8 corn tortillas
4 tbsp olive oil
1 (3 oz) pkg spinach leaves
1 small onion chopped
2 poblano peppers roasted and peeled
3 Roma tomatoes julienne or strips
1/2 bunch cilantro chopped
2 jalapeno peppers seeded and chopped
4 boneless skinless chicken breasts, cut into strips
1 round block Mexican Qaxaca cheese or Mozzarella grated
Salt and freshly ground pepper taste
Sour cream
Hot sauce or picante sauce
Season chicken breasts with 2 tbsp of chili powder and 1/2 tsp of salt and pepper and broil for 7 minutes on each side or until cooked.
Coat cast iron frying pan with olive oil. Heat and place tortillas 2 to 3 at a time and saute on one side then flip and saute on the other side. Spread 3 tbsp Qaxaca shredded cheese on the top side of each tortilla.
In a sauce pan, saute chopped onions in 1 tbsp of olive oil then add spinach leaves and saute until wilted, season with salt and pepper and 1/2 tsp chili powder. Spread 2 tbsp of the mixture on top of the tortilla. Place 2 tbsp each of the tomatoes, poblano peppers, and cilantro on the tortilla. Add a generous amount of chicken strips. Add additional cheese if desired.
Leave in pan on low heat until heated through and cheese has melted. Cover pan to speed up the heating process. Remove and serve with a dollop of sour cream and hot sauce or picante sauce. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.