Avocados With Strawberry Salsa And Crispy Tortilla Strips Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: Fresh serrano or jalapeno,
Chili,
1 cup: Finely chopped strawberries,
1 cup: Finely chopped white onion,
2 tbsp: Finely chopped fresh,
Coriander,
1/2 tsp: Fresh lime juice,
1/4 tsp: Salt,
1/2 tsp: Sugar if desired,
Three 5-inch corn tortillas,
Vegetable oil for frying,
1: Firm-ripe avocado,
Two 8 ounce grilled chicken,
Breasts,
Directions:
For strawberry salsa:
Wearing rubber gloves, remove stems, seeds, and ribs from chili and
chop fine.
In a bowl stir together chili and remaining salsa ingredients. Salsa
may be made several hours ahead and chilled, covered.
Stack tortillas and cut them in half. Cut stacks crosswise into
1/2-inch-thick strips and in a heavy skillet heat 1/2 inch oil over
moderate heat until hot but not smoking. Working in two batches, fry
tortilla strips until crisp and golden, about 30 seconds, and with a
slotted spoon transfer to
paper towels to drain. Sprinkle fried tortilla strips with salt to
taste.
Halve the avocado, removing the pit, and peel. Slice each half
lengthwise into 6 wedges. Slice chicken into 6 wedges and fan ,with
the avocado, onto 2 plates.
Spoon about 1/2 cup strawberry salsa over each fan and mound crispy
tortilla strips alongside.
Yield: 2 servings
COOKING LIVE SHOW #CL8911
(Courtsey of Gourmet Magazine)
(Recipe adapted from Gourmet Magazine)
Source from luhu.jp
Wearing rubber gloves, remove stems, seeds, and ribs from chili and
chop fine.
In a bowl stir together chili and remaining salsa ingredients. Salsa
may be made several hours ahead and chilled, covered.
Stack tortillas and cut them in half. Cut stacks crosswise into
1/2-inch-thick strips and in a heavy skillet heat 1/2 inch oil over
moderate heat until hot but not smoking. Working in two batches, fry
tortilla strips until crisp and golden, about 30 seconds, and with a
slotted spoon transfer to
paper towels to drain. Sprinkle fried tortilla strips with salt to
taste.
Halve the avocado, removing the pit, and peel. Slice each half
lengthwise into 6 wedges. Slice chicken into 6 wedges and fan ,with
the avocado, onto 2 plates.
Spoon about 1/2 cup strawberry salsa over each fan and mound crispy
tortilla strips alongside.
Yield: 2 servings
COOKING LIVE SHOW #CL8911
(Courtsey of Gourmet Magazine)
(Recipe adapted from Gourmet Magazine)
Source from luhu.jp
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