Tag: salsa

Tex-Mex Chicken Parmesan

Chicken Parmesan just got a Tex-Mex twist. We swapped out all the classic Italian ingredients for tortilla chips, spicy cheese and salsa. But if you truly miss the Parmesan in your Parmesan, then add a sprinkle or two to the finished dish.

Serves 4

Ingredients

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  • 4 cups tortilla chips
  • Two 8-ounce boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1/4 teaspoon chili powder
  • Kosher salt
  • 3 large eggs, beaten
  • 1/2 cup canola oil
  • One 15-ounce jar chunky salsa
  • One 8-ounce package pepper jack cheese, cut into 1/4-inch-thick slices
  • 1 jalapeno, thinly sliced (seeds removed for less heat)
  • 2 tablespoons chopped fresh cilantro leaves

Directions

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  1. Preheat the oven to 400 degrees F.
  2. Put the chips in a food processor and pulse until they are finely ground; set aside.
  3. Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
  4. Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
  5. Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don’t touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
  6. Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
  7. Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
  8. Sprinkle with the jalapeno and cilantro.

Recipe and photo credit to: The Food Network

Scrambled Egg Breakfast Tostada

Plain scrambled eggs are okay, but the start of your day deserves something with a little more pizzazz. And yes, this breakfast is totally doable — even on a weekday morning. You’ll be ready to dig into this protein-packed tortilla in less than five minutes.

breakfast scrambled egg tostada

Serves: 1

Coat the inside of a microwave-safe bowl or mug with cooking spray. Crack 2 eggs into a mug or small bowl and whisk until completely combined. Stir in 2 tablespoons of milk and season with salt and pepper. Microwave, uncovered, on high power for 45 seconds. Remove from the microwave and stir the eggs. Microwave again on high power for another 30 to 45 seconds, until the eggs are set. Remove from the microwave and stir to break up the curds.

Spoon salsa over a corn tortilla and top with the scrambled eggs. Garnish with drained and rinsed black beans, shredded cheddar, more salsa, and sliced avocado.

recipe and photo credit: thekitchn.com

Crunchy Fried Green Tomatoes with Fresh Tomato Salsa

The combination of fried cornmeal and flour encasing hot, tart, juicy tomatoes is exquisite. Y’all please eat these right away. You’ll want to taste them while they’re still hot. They are golden and crisp, with a pleasingly rugged exterior.

tomatoes fried green

YIELD: Serves 4 as a first course

Ingredients

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