Pulled Free-Range Chicken and Cucumber Salsa Soppas
By Willi Franz - Marriott Monterey, CA

Makes 16-18 (soppas; use as an appetizer)

Ingredients for the soppas:
1/8 t cumin
1/8 t garlic powder
1/8 t chile powder
1/8 t salt
1/8 t pepper
1 C corn flour
2/3 C water

Procedure:
Mix together corn flour, water, salt and pepper. Add cumin, garlic powder and chile powder. Roll dough out on floured table until 1/4-inch thick. Cut with half-dollar-size cookie cutter. Stick thumb in the middle of tortilla to make pocket and fry in oil until brown.

Ingredients for the pulled chicken:
1-1/2 lb. chicken
1 t dry basil
1 t garlic powder
1 t dry thyme
1 t salt
1 t black pepper
3 oz. olive oil
Vegetable oil for frying
4 oz. cream cheese

Procedures:
Mix dry basil, garlic powder, dry thyme, salt and pepper with the olive oil. Place in a plastic bag with chicken and allow chicken to marinate.

Roast entire chicken in 350† F oven until done. When finished, 45-50 minutes for a 1-1/2 pound chicken, let cool to touch, then pull chicken meat from body. Chop lightly and keep warm in juice from chicken.

Ingredients for the cucumber salsa:
2 large red tomatoes
1/2 onion, finely diced
1/2 cucumber, peeled, finely diced
1 jalapeôo, roasted, chopped
Juice of 2 limes
Splash of olive oil
1/8 t cumin
1/8 t garlic
1/3 C cilantro, chopped
Salt and pepper to taste

Procedure:
Mix all ingredients together and let sit.

To Serve:
Fill each soppa with a dollop of cream cheese, 1 teaspoon of pulled chicken and top with 1 teaspoon of salsa. Place in oven for 1ñ2 minutes, then serve.