Salsa Verde Tostadas.

I got brave with this recipe and used some TVP. When I opened the can, though, I wasn't too sure about it. I planned on doing a 50/50 mixture but instead used 1 3/4 cups freeze dried chicken and 3/4 cup chicken TVP. You could probably also use freeze dried cheese and beans in this recipe.


I adapted this recipe to our tastes from one found at Mel's Kitchen Cafe. I'm not sure how many servings this recipe is supposed to make. The original recipe called for 4 flour tortillas. We like corn tortillas better and I could have topped probably 10 of those with the amount of chicken mixture the recipe makes. I also adjusted the amount of cheese because we like more cheese than the original recipe used. You may want to adjust the number of tortillas and amount of cheese according to how much you want to pile on your tortillas. Also, the flavor of the chicken or pork will intensify if marinated for a couple hours, not necessary but probably worth it.

Salsa Verde Tostadas

Corn or flour tortillas (4 or more)
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
2 1/2 cups THRIVE freeze dried chicken or chicken TVP
1 cup green salsa (salsa verde) plus more for serving
1 1/2 tablespoons chopped cilantro
1 can black beans, rinsed and drained
1/4 teaspoon ground cumin
Toppings of your choice (lettuce, tomatoes, guacamole, olives, etc.)

Preheat oven to 400 degrees. Arrange tortillas on a baking sheet. Toss cheeses together in a small bowl, then sprinkle evenly over tortillas. Bake until golden brown, about 8-10 minutes.
     Meanwhile, rehydrate chicken. In a medium bowl, combine the chicken, salsa verde, cilantro, beans and cumin. Spoon mixture evenly over the tortillas and bake until heated through, about 8 minutes.
     Serve with toppings and additional green salsa.