Athens Foods | Chicken Verde & Quinoa Phyllo Tostada w/Pineapple Salsa
Fresh Mexican flavors done light with salsa verde, seasoned chicken breast, high protein quinoa topped with pineapple/avocado salsa on a phyllo "tostada".
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at athensfoods.com.
Cooking tools:
- Food processor
- Blender
- Microplane
- Pizza cutter
- Pastry brush
- Grater
- Oven
- Baking sheet
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Kitchen towel
- Serving platter
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 12 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 1 cup pineapple, small dice
- 1 Haas avocado, small dice
- 1/2 cup red bell pepper, small dice
- 2 medium jalapeños, seeded & and finely diced, divided
- 3/4 cup cilantro, chopped, divided
- 2 limes, juice and zest, divided
- 3/4 pound tomatillos, husked and rinsed (approximately 6 medium)
- 3/4 cup olive oil, divided
- 1/4 cup onion, chopped
- 3 cloves garlic, smashed
- 1 1/2 teaspoons sea salt, divided
- 1 pound boneless skinless chicken breasts, cut into 1-2″ wide strips
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 poblano pepper
- 2 cups quinoa, cooked
- 1 cup queso fresco
- 1/2 cup pepitas
- 1/2 cup cotija cheese or parmesan cheese, grated
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