Salsa is quite a popular condiment and in fact, I believe it’s even more popular than ketchup! Today I wanted to try making a variation of the traditional tomato salsa and to use it as a way to kick up the flavor in other dishes. I found a Tomatillo Salsa Verde recipe from Simply Recipes and it worked out beautifully. After I made the salsa, I used it to make Salsa Verde Chicken Quesadillas.
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers, stemmed, seeded and chopped
Salt to taste
pinch of red pepper flakes
2 cloves garlic
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar, garlic & red pepper flakes in a food processor (or blender) and pulse until all ingredients are coarsely chopped and mixed. (You can process it finer to your preference but because I planned on using it further, I chose to do it coarsely.) Season to taste with salt. Cool in refrigerator. Serve with chips or as a salsa accompaniment to Mexican dishes. Makes 3 cups.
1 1/2 cup prepared salsa verde
2-3 large boneless, skinless chicken breasts
stack of flour tortillas
1 cup Mexican blend shredded cheese
sour cream, salsa verde, chopped tomatoes for garnish
In a freezer bag, place salsa verde with chicken breasts. Allow it to marinate for 30 mins.
Preheat oven to 375 degrees.
Place marinated chicken on baking sheet and bake in preheated oven for 25-30 mins.
Remove chicken from oven and cool. When cooled, chop up.
Place chopped chicken in a large bowl.
Add cheese and a tablespoon of prepared salsa verde.
Use chicken mixture as a filling for quesadillas.
Spray one side of flour tortilla with cooking spray and lay sprayed side on hot skillet over medium high heat.
Add 1-2 tablespoons chicken filling on top pof the flour tortilla and place another tortilla on top.
Spray the top of flour tortilla with cooking spray and flip in skillet when bottom is lightly browned.
Continue cooking until filling is melted and quesadilla is lightly browned on both sides.
Service with sour cream, additional salsa verde and chopped tomatoes.