Mean Green Guacamole Salsa. 24 Ratings. Green Hot Sauce (Salsa Verde) 52 Ratings. Roasted Tomatillo and Garlic Salsa. 149 Ratings. Mexina Salsa Verde. 72 Ratings. Spicy Avocado …
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When the chicken is cooked shred with a fork. Scoop out the avocado and slice into long pieces. Add the shredded chicken, shredded cheese and avocado to a platter. …
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Then you mix your salsa verde, cilantro, cumin, garlic powder, almond flour (or regular flour if low-carb is not a factor) salt, pepper and sour cream together in a bowl. Heat up 2 tablespoons of butter in a medium saute pan on the stove over medium heat.
Add the chicken tenders in one layer. Sprinkle the chicken with salt and pepper. Pour half of the salsa verde mixture onto the chicken. Now add half the cilantro, peppers and onions to the baking dish. Cover with the rest of the sauce. Layer on the rest of the cilantro and the veggies. Now, sprinkle on the shredded cheese.
Salsa is a required condiment in the Southwest. I eat some form of salsa almost every day. One of my favorite salsas is salsa verde. Salsa verde is traditionally made from tomatillos, a member of the gooseberry family. The tomatillos are typically roasted to soften, then pureed with onions and garlic.
Store the sauce in the refrigerator for up to 4-5 days or in the freezer. Tip! We love drizzling over a bun-free burger with tomato and avocado! Olé! Salsa verde adds the finishing touch to this nice everyday recipe— pork skewers with cauli mash and salsa verde.