Recipe(tried): Chicken with Chilaquiles and Salsa Verde, and Guacamole Salad for Shar

Hi Shar:-)Here is one meal idea for you. You didn't mention how many people you had to feed so you would perhaps have to double the following recipes. Also, don't forget to get everyone involved in helping you because it is your vacation too!

This recipe for Chicken with Chilaquiles and Salsa Verde is easy and good. It is not spicy but could be made spicier by adding pepper jack cheese, that is if you like more heat. For the Salsa Verde, I used Trader Joe's Salsa Verde in a jar (One jar plus part of another). Instead of making it per the directions below, I layered about 4 cups of Tostitos in the bottom of a 9 X 12 X 2-inch glass casserole that I had sprayed very lightly with canola oil. (In fact, an 8 X 11 X 2-inch casserole might work better but I don't own one so had to use more tortilla chips than the recipe called for). I then layered the chips with the chicken, the sour cream/milk mixture, followed by about 2/3 of the Salsa Verde/chicken broth mixture, and, finally, shredded Cotija (which I found at Whole Foods) and cheddar cheese. I topped with more Tostitos, poured the rest of the Salsa Verde/chicken broth mixture over the top and topped with more shredded Cotija and cheddar cheese. I baked it at 400 degrees F for about 15 minutes or until it was bubbly and just beginning to turn golden. I served the chopped cilantro on the side so we could add it to our own servings. The Guacamole Salad is also pretty easy, and very good.

CHICKEN WITH CHILAQUILES AND SALSA VERDE
Source: Gourmet magazine, November 2005
Makes 4 to 6 main-course servings.

"This dish was the surprise of the year. The ingredients might seem ordinary, but trust us - it's fantastic."

1 cup sour cream
3 to 4 tablespoons milk
1 3/4 cups Mexican salsa verde such as Desert Pepper Trading Company or Frontera (sometimes called tomatillo sauce; from a 16-oz jar)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
2 1/2 to 3 cups coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed)
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup)
1/2 cup crumbled feta (2 oz) (I'm not so sure about using feta cheese but that is what the recipe calls for, probably because it can be found more easily than Mexican cheeses but it's your call.)
1/4 cup chopped fresh cilantro

Stir together sour cream and just enough milk to get a thick pourable consistency.

Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.

Transfer chilaquiles to a large platter. Sprinkle with feta, cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.

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GUACAMOLE SALAD
Source: Barefoot Contessa at Home by Ina Garten
Yield: 6 servings

The dressing for this was a bit too tart for our tastes so I added 1/4c. freshly squeezed orange juice to the dressing. (I don't think that I added more olive oil but you may want to do that.) If it's still too tart for your tastes, you can add about 1/2 tsp. sugar to the dressing as well.

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.