I’m in love with tostadas, which are essentially just open-faced tacos but seem a little fancier, somehow. As a long time taco fan, tostadas are a great alternative to tacos for a quick and easy dinner any night of the week. They are a terrific way to turn plain leftovers into something fresh and interesting too.
Tostadas were originally developed by thrifty Mexican home cooks as a way to use up stale tortillas. Either corn or flour tortillas can be used to make tostadas, although I usually prefer corn.
This recipe for chicken fajita tostadas, comes from Martha Stewart’s Everyday Food Magazine. As soon as I saw it, I knew it was a winner and the perfect way to use up the leftover cooked chicken breast sitting in my refrigerator.
Serve your chicken fajita tostadas with your favorite rice.
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Chicken Fajita Tostadas
2 medium onions, peeled and thinly sliced
2 bell peppers (ribs and seeds removed), thinly sliced
1 package (10 ounces) frozen corn kernels, thawed and drained
1 cup prepared salsa
2 tablespoons olive oil
Salt and pepper, to taste
2 cups shredded cooked chicken breast
4 corn tortillas (6-inch)
½ cup shredded Monterey Jack or sharp cheddar cheese
Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil-lined pan, combine onions, peppers, corn, ¼ cup of the salsa, and 1 tablespoon oil; season with salt and pepper.
Roast, stirring occasionally, until the vegetables are tender and lightly browned, about 20 to 25 minutes. Add the chicken and stir to combine. Continue to cook until warmed through, about 5 more minutes. Remove from the oven and transfer the chicken vegetable mixture to a serving bowl. Discard the foil.
Arrange tortillas on the baking sheet. Brush tortillas with remaining 1 tablespoon of oil and sprinkle evenly with the cheese. Bake until cheese is melted and the tortillas are crisp, about 4 to 7 minutes.
Remove from the oven and place tortillas on serving plates. Dividing evenly, top the tortillas with chicken/vegetable mixture and remaining ¾ cup salsa.
Serve with your favorite rice if desired.
Makes 4 chicken fajita tostadas
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Source:
Martha Stewart's Everyday Food
– One of my favorite cooking magazines
