Friday, March 18, 2011

Chicken Fajita Tostadas

Alright so I hate that I have no time to try new recipes :) Here is one I tried today that was so so good. For all you vegetarians out there- perhaps this with a few more veggies - I think it would be just as good without the chicken.

I did add some seasoning to this recipe. But thanks to for this one! So good!

Serves 4

* 2 medium onions, thinly sliced
* 2 bell peppers (ribs and seeds removed), thinly sliced
* 1 box (10 ounces) frozen corn kernels
* 1 cup prepared fresh salsa
* 2 tablespoons olive oil
* Coarse salt and ground pepper
* 2 cups shredded cooked chicken breast (I cooked it with lime juice, cumin, garlic powder, paprika, salt, and pepper)
* 4 corn tortillas (6-inch)(all I had was flour and they worked fine too!)
* 1/2 cup shredded sharp cheddar


1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
2. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.

This was so good. I might also add some cilantro next time and sour cream. I used the fire roasted salsa for an extra kick! Hopefully it won't take me too long to write again! Happy Cooking!