For those of you who were interested in the mushroom recipe yesterday, I made it for supper on Monday night. Matt, who I may well smack the sh*t out of, sat down, salted and peppered everything in sight and then had the nerve to complain the mushrooms were a bit salt!!!!!! I have been telling him forever that he a) uses too much salt and b) should taste the food before he seasons it. I served them with pasta which had a creamy cheesey sauce. Worked beautifully. I will certainly be doing them again. I wondered about adding them to the creamy sauce but didn't in the end. Glad I made that decision.
I don't know about you, but I see a picture of a dish and it makes me want to make and eat it. This is one that did that to me. I didn't know masa harina so I googled and I have linked it from the recipe. It is a type of dough flour.
Chicken Sopes in Salsa Verde
Sour cream, Mexican-style shredded cheeses and salsa verde make these skillet-simple chicken sopes
1/2 cup chopped yellow onions
3 cloves garlic, minced
2 cups shredded cooked chicken
1 cup green salsa, divided
1 cup masa harina
1/2 tsp salt
3/4 cup warm water
1/4 cup Sour Cream
3/4 cup KRAFT Authentic Mexican Style Finely Shredded Cheeses
2 green onions, chopped
1. Heat large skillet sprayed with cooking spray on medium heat. Add yellow onions; cook and stir 3 min. Add garlic and chicken; cook 3 min., stirring occasionally. Stir in 1/2 cup salsa; cook 2 min. or until heated through, stirring frequently. Keep warm.
2. Mix masa harina, salt and water until mixture forms soft dough. Divide into 8 pieces; flatten each to 4-inch round. Heat large skillet or comal on medium-high heat. Add sopes, in batches; cook 2 min. or until each is lightly browned on both sides, turning every 30 sec. Use your thumb and forefinger to make 1/4-inch-high rim around edge of each sope.
3. Combine remaining salsa and sour cream; spoon over sopes. Top with chicken mixture, cheese and green onions.
Have a great day