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Southwest Tomatillo Duck Triangles
Using flour tortillas for the “crust,” chef Raines creates pizza-style nibbles that can be served as an appetizer or snack. The pulled duck topping...
Servings
32
32
Cuisine Type
- american
Day Part
- dinner
- lunch
- snack
Menu Part
- appetizer
Main Ingredient
- Poultry
- Vegetables
- Bread
Source: Maple Leaf Farms
Using flour tortillas for the “crust,” chef Raines creates pizza-style nibbles that can be served as an appetizer or snack. The pulled duck topping features tomatillos, jalapenos, cilantro, cumin and cheddar cheese for a preparation that can be billed as a nacho-pizza hybrid.
Ingredients
8 (6-in.) flour tortillas, cut into quarters
1 lb. cheddar cheese, shredded (4 cups)
1 cup chopped tomatillos
1 cup chopped plum tomatoes
4 jalapeños, seeded and finely chopped
4 tbsp. minced cilantro
2 tbsp. lime Juice
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. hot pepper sauce
1/2 tsp. salt
4 cups pulled cooked duck meat
1 cup thinly sliced red onion
Steps
Preheat oven to 375°F. Place quartered tortillas on a sheet pan; bake 5 min. or until lightly toasted.
In small bowl, mix all remaining ingredients except duck and onions.
To order, spread some of tomatillo mixture on each tortilla quarter. Top with pulled duck and onion slices.
Bake 10 to 12 min. or until cheese is melted and topping is heated through.
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