Thursday, April 17, 2008
We had the Chicken Fajita Tostadas again tonight. Delicious. The recipe is from April's Everyday Food and it's a really easy, healthy, quick dinner.
I made a few changes to the original recipe:
1 medium onions, thinly sliced
2 or 3 bell peppers (ribs and seeds removed), thinly sliced (I used 1/2 each of yellow, orange and red bell peppers)
1 box (10 ounces) frozen corn kernels ( I used the frozen Roasted Corn Kernels from Trader Joe's)
1 cup prepared fresh salsa
2 tablespoons olive oil
Coarse salt and ground pepper
2 cups shredded cooked chicken breast
4 corn tortillas (6-inch)
1/2 cup shredded sharp cheddar
Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa (I used a lot more than this. The first time I made it 1/4 cup was not enough), and 1 tablespoon 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 more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
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.
Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa.
These have been a huge hit both times I've made them.
ps. Haven't watched Tuesday's Hell's Kitchen yet, so I don't know if Gordon disapproved of anyones risotto!!!