Salsa Chicken and Ranch Florentine Tostadas

Thursday, March 24, 2011

Tonight I made a recipe from picky-palate.com. It is as follows, my changes will be in italics:

2 Tablespoons extra virgin olive oil
3 Cups chopped fresh spinach leaves
2 Cups cooked shredded chicken breast
2 Tablespoons fresh minced garlic
1 Tablespoon ground cumin
1/2 teaspoon salt
1/4-1/2  teaspoon dry Ranch Seasoning
1/2 Cup prepared salsa of choice (Kirkland Organic Salsa from Costco is the best! Also I don't think it would hurt to add a full cup) 
1/2 Cup of corn 
6 Tortillas
1.  Heat oil in a medium skillet over medium heat.  Saute spinach until leaves wilt.  Stir in chicken, garlic, cumin, salt, ranch seasoning and salsa.  Cook for 5 minutes or until chicken is heated through.
2.  Heat small skillet over medium heat.  When hot add tortilla.  Cook for 30 seconds then flip and cook second side for another 30 seconds.  When lightly browned on both sides remove.  Cook remaining tortillas.
3.  Top tortillas with chicken mixture.  Serve with salsa if desired. 
I would also sprinkle some cheese, dab a smudge of sour cream and just roll it up. Much easier to eat that way.
6 servings
Pre-rollup:
Salsa Chicken and Ranch Florentine Tostadas

And the verdict is?
We really thought these were delicious and they smelled great! I will probably make them again, but next time I will add my alterations to make it even more scrumptious. 

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