Chicken Tapas With Sweet Potato Puree and Green Chili Salsa

Chicken Tapas With Sweet Potato Puree and Green Chili Salsa

Chicken Tapas with Sweet Potato Puree and Green Chili Salsa

Ingredients

Serves
10

Ingredients

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

Show ingredients

Directions

  1. Place tortillas on sheet tray lined with parchment paper, brush with extra virgin olive oil, lightly season with salt and pepper.
  2. Cook tortillas in 375ºF oven for 10-12 minutes or until they begin to crisp around the edges.
  3. Transfer cooked tortillas to perforated sheet tray or pizza screen to allow for cooling. Store ambient.
  4. Toss to coat in cooking juices.
  5. 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