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Navieve Fromagerie

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The Tomatillo Chix

During summer we can't help the urge to grill everything (and we mean everything!). Meat, veggies, pizza, bread, you name it, we are grilling it....even dessert. So what better way to use up the tomatillos, onions, and jalapeños we have in our CSA from Stoney Acres than to plan a whole dinner around grilling.

Tomatillo Salsa:
Start your grill and get it nice and hot. You want to char the outsides of your vegetables without cooking them down too much. By creating a beautiful black char on the outside your will impart some amazing flavor to the final product. By not cooking the vegetables all the way though your salsa will have great texture and fresh flavor.

While your grill is heating, prep your vegetables. For about 1 1/2 to 2 cups of salsa, you will need:

  • 6-8 medium sized tomatillos, husked and washed
  • 1/2 a large onion, quartered and outer layer removed
  • 1 medium sized jalapeño, stem and seeds removed but left whole
  • 4-5 sprigs of cilantro, roughly chopped and stems removed

Place all your vegetables on the grill. Turn every so often to get an even char. Depending on how hot your grill runs this should take anywhere from 5-8 minutes. Remove from the grill and allow to cool slightly.

Once cooled, chop of the tough ends on the onions and cut them in half again. Quarter or halve the tomatillos and the jalapeño. Toss it all in a blender or food processor. Pulse until desired consistency. If you want a thinner salsa, add a touch a water. Using two to three pulses, mix in your cilantro. Chill.

This recipe makes more salsa than you will need for the sandwich, but it can be used in oh so many ways.

The Tomatillo Chix:

Now comes the fun part, putting your sandwich together. Gather your ingredients:

  • 1 ciabatta loaf, cut in half horizontally
  • 6 chicken thighs, grilled and shredded (or if you are in a hurry, grab a rotisserie bird and shred)
  • 1/8 lb. of Red Barn Family Farms Edun, thinly sliced or shredded
  • 1/8 lb. of Nordic Creamery's Mixed Milk Mozzarella, thinly sliced or shredded.
  • Tomatillo Salsa, to taste
  • Salt & Pepper, to taste

Preheat your broiler Top each half of ciabatta with the Edun and Mixed Milk Mozzarella. Pop the cheese-topped bread under your broiler until cheese is melted and bubbly. 

Pile your bread with the grilled chicken and slather it with tomatillo salsa. Slice that bad boy up and serve with a side of Lime-Soaked Cucumber Salad (see below).

Lime-Soaked Cucumber Salad:

This is a perfectly refreshing salad for hot summer days when you don't want to spend any time in the kitchen. Not only does the lime provide some nice coolness to your summer but it is ready in minutes.

You will need:

  • 1 large cucumber
  • Juice from 1 lime
  • Zest from 1/2 a lime
  • 3 tablespoons olive oil
  • Salt & Pepper, to taste
  • Pinch of red pepper flakes
  • 2 sprigs of cilantro, roughly chopped and stems removed

Grab the nearest cucumber and slice that baby up super thin. Toss with the remaining ingredients and eat (try to save some for everyone else).

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