Avocados with strawberry salsa and crispy tortilla strips
4 servings
Ingredients
| Quantity | 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 | ||
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 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)