Chatelaine Quickies: BBQ Chicken Tostadas

In partnership with Casa Mendosa 

BBQ Chicken Tostadas

Ingredients

• 2 garlic cloves
• 1 anchovy fillet
• 1/4 cup capers, drained
• lime zest, from 1 lime
• 2 tbsp lime juice
• 1/3 cup olive oil
• 3 whole canned tomatillos
• 1/4 cup coarsely chopped, packed flat-leaf parsley
•  1 1/4 cup chopped packed cilantro
• 6 inch flour tortillas
• 1 whole sliced BBQ (or rotisserie) chicken
• thinly sliced fresh chilies
• chopped fresh cilantro to garnish 
• lime wedges

Instructions

To make Mexican Salsa Verde:

• WHIRL garlic in a food processor until finely chopped. Add anchovy, capers, lime zest and lime juice.
• PULSE in olive oil just until combined. Add tomatillos, parsley and cilantro. Pulse just until slightly chunky, but not pureed. Use immediately or refrigerate in a sealed jar for up to 2 weeks.

To make BBQ Chicken Tostadas:

• TOAST 6-in. flour tortillas in a non-stick pan until brown and crispy on both sides, 1 to 2 min per side.
• TOP each tortilla with 1/2 cup sliced BBQ chicken, then sprinkle with thinly sliced fresh chilies, chopped cilantro and a squeeze of fresh lime (to taste). Drizzle with Mexican Salsa Verde.