6 Roma tomatoes, cut in half lengthwise
1 white onion, peeled and quartered
1 serrano (or jalapeno) peppers, stem removed and halved
2 cloves garlic, peeled
2 tbsp canola oil
2 tbsp diced chipotle peppers in adobe sauce.
1 tbsp ground cumin
1 tsp dried oregano
1 tsp salt
OR 2 cups of store bought Mexican salsa (Herdez, PC black label, La Costena)
1 cup chicken (vegetable) stock
1 1/2 cups shredded chicken
220g thick corn tortilla chips
1 cup grated Monterey jack cheese
Fresh cilantro, avocado, sliced white onion, pickled jalapenos, sour cream.
Preheat oven 425F
- Place the tomatoes, onion, peppers and garlic on a sheet pan and coat the vegetables with oil and season with salt and pepper. Cook for 45min or until the vegetables start to char.
- Remove the pan from the oven and slip the peels off of the tomatoes and discard. Add all the vegetables along with the chipotle, cumin, oregano, salt and chicken stock to a blender (remove the fill cap to allow the steam to escape). Blend on high until you have a smooth salsa.
- Add the salsa (homemade or store-bought) to a medium skillet placed over medium-high heat and bring to a simmer and cook for 2min. Fold in the chicken and cook to heat through. Add the corn chips and gently stir so everything is well coated. Cook for 3min until the chips soak up most of the sauce. Scatter the grated cheese over the top and stir to combine.
- Garnish with your choice of toppings and serve immediately.
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