This picture does not do these tostadas justice, but they smelled amazing and I was too hungry to have the patience for a more carefully composed and photographed shot.
If you want to see a great picture of them and the full recipe, head over to marthastewart.com.
Instead of frying corn tortillas, in these tostadas you bake flour tortillas with pepper jack cheese. It was a fun mix up and made it easier to eat. Once the tortillas are you golden you top with a chicken, green salsa, cilantro and cumin mix. Finish with lettuce, tomatoes, cilantro and additional salsa to serve. The recipe calls for poached chicken, but my recipe book suggests rotisserie chicken for a shortcut. That would make this an easy weeknight meal done in about 20 minutes.
Kyle and I both loved them and agree they're the best tostadas we've had. I think we're going to be using salsa verde more often in our home cooking.
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