Chicken Tapas With Sweet Potato Puree and Green Chili Salsa
Chicken Tapas With Sweet Potato Puree and Green Chili Salsa
Ingredients
Serves
10
Ingredients
1 case, thawed
to taste
Ground black pepper
to taste
Kosher salt
As needed
Extra virgin olive oil
2/8-oz. jars
Green chile salsa
3 cups
Sweet potato puree
2 bags
Arugula lettuce
2 small bags
Radicchio
Directions
- Place tortillas on sheet tray lined with parchment paper, brush with extra virgin olive oil, lightly season with salt and pepper.
- Cook tortillas in 375ºF oven for 10-12 minutes or until they begin to crisp around the edges.
- Transfer cooked tortillas to perforated sheet tray or pizza screen to allow for cooling. Store ambient.
- Toss to coat in cooking juices.
- Spread the sweet potato puree on crisp tortilla and top with the chicken, salad mix, raddichio and additional salsa. Serve.
Segment
College & University
Healthcare
Lodging & Gaming