Avocados with strawberry salsa and crispy tortilla strips

Yield: 4 servings

Measure Ingredient
1 Fresh serrano or jalapeno
Chili
1 cup Finely chopped strawberries
1 cup Finely chopped white onion
2 tablespoons Finely chopped fresh
Coriander
½ teaspoon Fresh lime juice
¼ teaspoon Salt
½ teaspoon Sugar if desired
Three 5-inch corn tortillas
Vegetable oil for frying
1 Firm-ripe avocado
Two 8 ounce grilled chicken
Breasts

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 ½-inch-thick strips and in a heavy skillet heat ½ 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 ½ 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)

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