Border Grill Restaurants and Truck, Los Angeles; and Las Vegas
Perfect for fostering creavity in the kitchen, this dish combines eternal favorites chips and salsa with cheese, chiles, and avocado, becoming a vehicle for vegetables and herbs straight from the garden.
- 2 cups chicken or vegetable broth
- 1 cup tomato salsa
- 1/2 cup half and half or heavy cream
- 2 cups of your favorite vegetable combination (see ideas below)
- 1 cup cooked, leftover chicken, shredded (optional)
- 6 to 8 cups corn tortilla chips
- 1 cup panela cheese (Cacique is a good brand), cut into 1/2‐inch dice
- 1 ripe California avocado, halved, seeded, peeled, and cut into 1/2‐inch dice
- 1/2 small red onion, finely diced
- 1 to 2 jalapeño or serrano chiles, stemmed, seeded if desired, and minced
- 1/2 bunch cilantro, chopped
- 1 lime, cut into wedges, for serving
- 1/4 cup sour cream, for serving (optional)
- Fried egg, for serving (optional)
- Sautéed zucchini and/or zucchini blossoms
- Roasted yams and caramelized onions
- Roasted poblano chiles and red, yellow, and green bell peppers
- Sautéed mixed mushrooms and fresh oregano or epazote
- Sautéed greens, such as collard greens, red chard, and/or green chard
- Grilled corn and black beans
In a wide skillet, bring broth, salsa, and half and half or cream to a boil. Add vegetables, chicken if using, and tortilla chips, mixing gently to coat each chip while simmering.
In 1 to 2 minutes, when some of the chips have moistened and begun to break up but others are sll holding their shape, add panela cheese. Continue stirring gently for another minute to distribute cheese evenly.
Add avocado, onion, chiles, and cilantro and stir well to distribute. Cook for 1 minute, just to heat through, and then remove from stovetop and divide among 4 warmed plates. Top with a squeeze of lime and a dollop of sour cream and serve immediately.
Copyright © 2018, Mary Sue Milliken and Susan Feniger, www.bordergrill.com