2 bell peppers (ribs and seeds removed, thinly sliced)
1 box (10 oz.) frozen corn kernels
1 cup prepared fresh salsa
2 TBS. olive oil
coarse salt and ground pepper
2 cups shredded cooked chicken breast
4 corn tortillas (6 -inch)
1/2 cup shredded sharp cheddar
1 recipe of Cilantro-Lime Rice (search Cilantro-Lime Rice)
Instructions
Preheat oven to 450 degrees. Line a rimmed baking sheet with foil.
On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1
TBS. oil; season with salt and pepper.
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 or more. Transfer
chicken and vegetable mixture to a serving bowl, discarding foil.
Arrange tortillas on a sheet. Dividing evenly, brush with remaining
tablespoon of oil. top with cheese. Bake until edges are golden and
cheese is melted, 5 to 8 minutes.
Dividing evenly, top tortillas with chicken-vegetable mixture and
remaining 3/4 cup salsa.
NOTE- I think that the vegetables mixture could be cut in half for
only 4 tortillas, or that (for a larger family) increase to 8
tortillas.
Serving
Suggestions
Serve with Carol's Cilantro-Lime Rice
Originally Submitted
5/26/2008
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