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Monday, August 4, 2014

Hatch Green Chile Chicken Tostada

Y'alllllll. It's hatch green chile season!! If you don't live anywhere near New Mexico, I'm so sorry. This post will depress you. Hatch green chiles are delicious. Growing up in New Mexico, my parents bought pounds of chiles every August, roasted them, & froze them so they could enjoy them all year long. I roasted & froze some last year, & because I didn't want to use them up, I... didn't use them at all. Ha! So now that they're back, I thought, hey! I can use the ones in my freezer because I'm about to buy more!

I looked at some recipes online & was inspired to make Hatch Green Chile Chicken Tostadas. I basically winged it & let me tell you - this is my most delicious wing (or whatever). The Hubs loved it too. So - go make you some!!

Ingredients
4 chicken breasts
Tostada shells (please try to find some made without food coloring! Sheesh. Why do companies find that necessary?)
5 roasted hatch green chiles (use gloves when you prep your chiles so your hands don't end up burning your face when you wash it later - hypothetically speaking)
Oaxaca cheese
1 can of chicken broth (& possibly some back-up)
1.5 T flour (I used GF)
1.5 T ghee (or you can use butter)
2 cloves minced garlic
salt & pepper to taste
1/4 c + 1 T olive oil

Directions
Preheat oven to 350 degrees.
Cut each chicken breast into 5 equal size strips.
Place in glass pan & pour 1/4 c olive oil over. Salt & pepper chicken.
When oven is preheated, place pan in & cook for 20 minutes (may need an extra 5).
Chop green chiles into roughly 1 inch pieces.
On the stove, warm 1 T of olive oil & add chopped green chiles & garlic. Saute for about 5 minutes.
Push chiles to the side & melt ghee in the middle.
Add flour & whisk together to make a paste.
Pour in the chicken broth. If your mixture seems too thick, add more broth.
Salt & pepper to taste.

Once everything is cooked, plate your meal. Place a tostada shell on the bottom, then two or three pieces of chicken, top with green chile sauce, then small chunks of Oaxaca cheese. DEVOUR.

I'm sorry I didn't think to take a picture. You'll just have to trust me & make it to see what it looks like. :)


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