1/2 red onion, thin sliced
1 cup crema or sour cream
1 avocado, hass, pitted and squeezed from skin
Green hot sauce, such as Tabasco Green Pepper Sauce
Salt and pepper
1 1/2 cups rotisserie chicken, pulled from skin and bones
1/2 cup salsa verde, homemade or store-bought (RR recipe below)
2 large flour tortillas
Sack of shredded swiss cheese
Sack of shredded pepper jack cheese
1/2 cup cilantro leaves
Pickled jalapeño slices, for garnish
1 white onion, peeled and quartered
6 tomatillos, husked
2 garlic cloves, cracked from skin
2 poblano peppers
Squeeze of honey
Juice of 1 lime
¾ teaspoon cumin
Small handful of cilantro leaves
Salt and pepper
Makes 2 suizadillas
In a medium bowl, add red onion and douce with juice of 1 lime, sprinkle with salt. Set aside until ready to use.
To a blender or food processor, add the crema, avocado, lime juice, hot sauce, salt and pepper and let rip until smooth and then set aside.
In a medium pan over medium-low heat, toss the chicken with the salsa verde to warm through.
Place a large, 12” skillet over medium high heat. Spray the pan, add the tortilla and char on one side. Flip and add ½ of both cheeses, ½ of the chicken mixture and a little more cheese to act as the glue and close it, making a half moon shape. When the cheese is melted and the tortilla is charred, remove from pan and cut into thirds. Repeat with the other tortilla. Serve with a dollop of the avocado crema, cilantro leaves, red onion and pickled jalapeno slices.
Place onion, tomatillos, jalapeno, garlic and poblano on a baking sheet and place under the broiler. As it starts to char, turn ingredients on pan to char all over. Remove pan from broiler and let cool slightly. When cool enough to handle, peel the skin from the poblano peppers.
Place all ingredients in a food processor or blender and add the cumin, honey, lime, cilantro and season with salt and pepper. Let rip until pureed, but not too smooth.
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