Tostadas Salsa Verde

This week I decided to do something a little different and picked up a whole cooked chicken from the grocery store (as in, one of those delicious smelling chickens from the rotisserie). I was rather amazed to find out that a whole cooked, bar-b-qued rotisserie chicken costs the same amount as its frozen protégé. While planning my menus for the week, I thought of recipes that would work well with different parts of my beautiful little chicken. Admittedly, this also worked very well for tired Giles' who spent most of their day traveling in the car.

This is a tasty little recipe right out of my brand-new Everyday Food cookbook. This cookbook is actually the first in a series of two of Martha's Every day food magazine compilations. I have the second one but had never had the opportunity to check out the first ... until now - thank you Santa! I know that I have mentioned Poncho Villa restaurant on here before, but once again I am giving them a special shout out for the best tostadas in town. This recipe really is pretty darn tasty though. We switched the salsa Verde for regular salsa as we are not so keen for the green variety. If you have never had a tostada before, you are in for a treat. It is kind of like the Mexican version of the sloppy Joe (kudos to anyone who knows the Mexican name for Joe). In a nutshell you have a toasted, cheesy tortilla shell on the bottom followed by yummy chicken laced with salsa and cumin and then topped with lettuce and sour cream. You can also add, hmmm, I don't know, red onion, avocado, more cheese... be creative! As always ... Bon appétit!

ps - don't you just love my new Amy Butler fabric??? Eeeeeeeee. Can't wait to sew with that!

Ingredients
Serves 4
4 (6-inch) flour tortillas
3 ounces shredded (3/4 cup) pepper Jack cheese
2 1/2 cups (10 ounces) shredded Poached Chicken Breasts
1 cup jarred green salsa, plus more for serving (optional)
1/4 cup chopped plus 2 tablespoons cilantro
1/4 teaspoon ground cumin
1 cup shredded iceberg lettuce
3 plum tomatoes, diced
1/4 cup sour cream

Directions
1. Preheat oven to 400 degrees. Arrange tortillas on a rimmed baking sheet. Sprinkle cheese evenly over tortillas; bake until golden brown, 8 to 10 minutes.

2. Meanwhile, in a medium bowl, toss together chicken, salsa, 1/4 cup cilantro, and cumin. Spoon mixture evenly over tortillas; bake until heated through, about 8 minutes.

3. Top with lettuce, tomato, and sour cream. Sprinkle with remaining cilantro. Serve immediately, with additional green salsa, if desired.

Here is a little close up to up the yum factor :)