09-23-2004, 01:22 PM
A classic appetizer up and down the coast of California. It's rarely served without an accompanying bottle of Dos Equis Mexican beer.
Prep: 10 min, Cook: 5 min. [ul] [li]1/2 lb. blue or white corn tortilla chips [li]6 ounces goat cheese, room temperature [li]1 grilled chicken breast, very thinly sliced [li]1 ripe avocado, peeled, pitted, and chopped [li]8 oil-packed sun-dried tomatoes, drained and very thinly sliced [li]3 Tbs. canned jalapeño chiles, drained and thinly sliced [li]1/4 cup fresh cilantro, chiffonade cut[/li][/ul]
Preheat broiler to 500°F. Separate the corn chips, selecting whole chips. Arrange on a baking sheet. Spread the cheese over each chip, top with chicken pieces. Bake 3 minutes. Arrange on a serving platter. Top with avocado, tomatoes, chiles, and cilantro. Serve.
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Prep: 10 min, Cook: 5 min. [ul] [li]1/2 lb. blue or white corn tortilla chips [li]6 ounces goat cheese, room temperature [li]1 grilled chicken breast, very thinly sliced [li]1 ripe avocado, peeled, pitted, and chopped [li]8 oil-packed sun-dried tomatoes, drained and very thinly sliced [li]3 Tbs. canned jalapeño chiles, drained and thinly sliced [li]1/4 cup fresh cilantro, chiffonade cut[/li][/ul]
Preheat broiler to 500°F. Separate the corn chips, selecting whole chips. Arrange on a baking sheet. Spread the cheese over each chip, top with chicken pieces. Bake 3 minutes. Arrange on a serving platter. Top with avocado, tomatoes, chiles, and cilantro. Serve.
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