INGREDIENTS

3 1/2 Mission® 6" White Corn Tortillas (10600) , placed in food processor until resembling coarse breadcrumbs 
3 1/2 Tbsp.  Canola Oil  
1  Onion , chopped 
2  Garlic Cloves, crushed 
4 large Potatoes , peeled and grated 
3 Tbsp.  Butter  
1 tsp.  Salt (to taste) 
1/2 tsp. freshly ground Black Pepper  
1 lbs. Smoked Chicken Breast, sliced 
1/2 cup  Sour Cream  
2 Tbsp. fresh Chives  
Black Bean and Corn Relish  (see Related Recipe) 
Salsa Fresca  (see Related Recipe) 

DIRECTIONS

1.) Warm a skillet over medium heat. Add 2 Tbs. of oil. Add the onion and garlic - cook until translucent, about 5 minutes.

2.) Add the potatoes and tortilla crumbs, cook until soft and slightly sticky, about 7 minutes. Set aside to cool.

3.) Heat 1 1/2 Tbs. of oil and 3 tsp. of butter in a clean frying pan. Add 1/2 of the cooled potato mixture and press into a 6" circle, with a wet spatula. Cook on both sides until well browned and crisp. Remove from pan, sprinkle with salt and pepper and keep warm. Repeat with the remaining butter/oil mixture and potato mixture until all four potato crisps are cooked.

4.) Combine the Black Bean and Corn Relish in a bowl and set aside.

5.) Combine the Salsa Fresca and set aside.

6.) Top the potato crisps with an even amount of Black Bean and Corn Relish, smoked chicken breast slices, salsa, sour cream and chives. Serve immediately.

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