Dipping tortilla cakes in salsa from physalis home preparations, stuff them with a mixture of purchased baked chicken and cilantro, lay on top some more salsa and sprinkle with cheese Monterey Jack. Bake the dish until boiling sauce and serve with traditional additives such as guacamole or sour cream. 
Time: 2hour. 50 minutes Difficulty: medium Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Salsa Verde:
- 12 cups and washed physalis fruits
- 2 jalapenos peppers (remove the stalk)
- 3 peppers blanched
- 1 cooked baked chicken (approximately 1.3 kg.), Remove the bones and chop meat
- A little white vinegar
- 0.5 l sour cream
- 1 tsp ground cumin
- 1/2 bunch coarsely chopped fresh cilantro (leaves)
- 2 lime juice
- Salt and freshly ground black pepper
- Extra virgin olive oil
- 3 cloves garlic
- 1.5 tsp ground cumin
- 1/4 Art. premium wheat flour
- 3 tbsp. canned chicken stock
- 1 onion, sliced in half rings, and 1 cut into 4 parts
- Sliced leaves 1/2 bunch of fresh cilantro
- 225 gr. Monterey Jack Cheese Grated
- 12 large cornmeal tortilla cakes, recipe corn tortillas
- Guacamole with slices, see recipe below
Guacamole with slices:
- 4 ripe avocado fruits
- 3 lime juice
- 1/2 chopped red onion head
- 1 minced clove of garlic
- 2 thin sliced serrano chili peppers
- 1 large handful of finely chopped fresh cilantro
- Extra virgin olive oil
- Coarse salt and freshly ground black pepper
Recipes with similar ingredients: salsa sauce, tortilla, sauce guacamole, onion, garlic, serrano pepper, jalapeno pepper, lime juice, cilantro, cumin, sour cream, Avocado, physalis vegetable, cheese Monterey Jack, Chicken, Pepper Ancho
Recipe preparation:
- Prepare salsa: put physalis, pepper in a pan jalapenos and onions, pour vinegar and water so that it covers vegetables. Bring to a boil, reduce heat and simmer until physalis will not become soft, about 10 minutes Drain the water. Stack vegetables in blender, add cumin and mash. Add cilantro, lime juice, salt and beat in pulse mode until ingredients are mixed up.
- Prepare the filling: put the pepper blanched right in flame of a gas burner and cook by turning over with tongs until the peel will not blacken or char. (If you have an electric stove, put pepper on a baking sheet and put under the grill in the oven, turning over with tongs until the skin turns black.) Peel the pepper skin, remove seeds, core and cut it into cubes. medium-sized stew-pan over medium heat, heat 2 servings olive oil. Put onions and fry until soft and caramelization, 5-7 minutes Add garlic and cook for 1 min. Pour in cumin and cook 1 min. Then sprinkle the contents of the stewpan with flour and stir fry for another 1 min. Gradually pour in the broth stirring constantly. Bring to a boil, stirring to flour not stuck to the bottom of the stewpan. The fluid should thicken. Add chicken, diced jalapenos and blanched, and cilantro, salt and pepper well.
- Assembling: Preheat the oven to 180 ° C. Take great baking dish. Dip a tortilla cake in salsa from physalis and put on a cutting board. Lay out a large portion mix with chicken in the center, sprinkle with a little cheese and roll the tortilla so that the filling is inside. With a spatula Seam it down into the baking dish. Stuff remaining cakes and fold them into shape. Remaining salsa from pour the physalis on top and sprinkle with the remaining cheese. Bake without covering for 30 minutes, until the sauce boils, and on no cracks appear on the surface. Serve hot with guacamole and сметаной.
- Guacamole with slices: Cut avocado in half and remove the bone. Remove the pulp with a tablespoon and transfer to a bowl. Mash the avocado with a fork, leaving some crushed pieces. Add the rest of the ingredients: red onion, garlic, chili peppers serrano, cilantro, lime juice and olive oil, and mix. Cover with cling film so that it is completely touched the surface of the guacamole (so it does not darken) and refrigerate for 1 hour before serving.
