1 T. olive oil
4 cloves garlic, chopped
1 can (28 ounces) whole peeled tomatoes in puree
1/2 canned chipotle chilies in adobo, finely chopped, plus 1 teaspoon adobo sauce (from same can)
1 cup water
salt to taste
1 small cooked rotisserie chicken, skinned and shredded
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish OR 1 tablespoon dried cilantro, plus more for garnish
4 cups tortilla chips
1/4 cup reduced-fat sour cream
Crumbled feta cheese for garnish
1 avocado, chopped
1. Combine oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
2. Add tomatoes with their puree, breaking tomatoes up, chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
3. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
4. Divide chips among serving plates (I had mine over spicy saffron rice), top with chicken mixture and sauce. Garnish with cilantro and feta.
Ok Martha, let’s talk about this small issue of feta cheese on top of a Mexican inspired dish. I was really thinking that wouldn’t work AT ALL and end up tasting like stinky feet, but in fact it does work, and is really good. I was wrong to judge you so soon, Martha. I should trust you, afterall, you’re the one that makes the big bucks doing this kind of thing.