Yield: 4 servings
|1||Fresh serrano or jalapeno|
|1 cup||Finely chopped strawberries|
|1 cup||Finely chopped white onion|
|2 tablespoons||Finely chopped fresh|
|½ teaspoon||Fresh lime juice|
|½ teaspoon||Sugar if desired|
|Three 5-inch corn tortillas|
|Vegetable oil for frying|
|Two 8 ounce grilled chicken|
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)