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Chicken-Fajita Tostadas

These mile-high healthy tostadas made with shredded chicken are piled with produce; they sport a big helping of corn, peppers, and onions, plus a fresh tomato salsa.

  • prep: 10 mins
    total time: 45 mins
  • servings: 4

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Ingredients

  • 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
  • 4 corn tortillas (6-inch)
  • 1/2 cup shredded sharp cheddar
  • Cilantro-Lime Rice, for serving (optional)

Directions

  1. Step 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. Step 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. Step 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.

  4. Step 4

    Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.

Source
Everyday Food, April 2008

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Reviews (15)

  • 16 Sep, 2008

    This is the best! Very easy and everyone likes it; young or old!
    The roasted corn is excellent and I added lots more "fresh" salsa.

  • 22 Aug, 2008

    I modified this to avoid using the oven in the summer. I sauteed the veggies and warmed the tortillas with cheese on the indoor grill. We omitted the salsa and corn but added avocado and low fat sour cream. Will try it next time with the corn added.

  • 22 Aug, 2008

    I modified this to avoid using the oven in the summer. I sauteed the veggies and warmed the tortillas with cheese on the indoor grill. We omitted the salsa and corn but added avocado and low fat sour cream. Will try it next time with the corn added.

  • 22 Aug, 2008

    I modified this to avoid using the oven in the summer. I sauteed the veggies and warmed the tortillas with cheese on the indoor grill. We omitted the salsa and corn but added avocado and sour cream. Will try it next time with the corn added.

  • 12 May, 2008

    This recipe is delicious! We make it at least once week! It''s so light and tasty! Definitely a new family favorite!

  • 10 May, 2008

    These are AWESOME! Super easy and a hit with the family. Would make them again and again. Lighter and healthier too!

  • 9 May, 2008

    OMG - awesome! Made these and had plenty for the next day but I froze it and whipped out the leftovers today. Fried a few taco shells in evoo and had a second dish that was just as amazing. It's really healthy, colorful and sooo sooo tasty. My entire family loved it, including my picky 11 year old. My only change to the recipe is I used way more salsa than 1 cup for the tostadas and had extra condiments on the side, like sour cream for the tacos today.

  • 5 May, 2008

    We made these on Saturday and they were just amazing! I agree that you really could halve the recipe for two people. We had plenty for leftovers for lunch today! These were so delicious...I recommend to anyone with a tex-mex craving!

  • 23 Apr, 2008

    This reciple delicious. My whole family enjoyed it, even our one year old daughter. It was great for leftovers too.

  • 15 Apr, 2008

    My husband and I loved this dish. I grilled up some chicken breasts while the vegetables were roasting. I would definately make this again and cutting the recipe in half is a great idea. We had a lot leftover, but used it up a couple of nights later.

  • 14 Apr, 2008

    I made this recipe over the weekend. I used a half recipe for the 4 tortilla because it seemed like a lot for 4. A half recipe for 4 seemed perfect. I used Fire Roasted Salsa instead of fresh salsa. (Had some extra from making tortilla soup earlier.) It was amazing! Such a great recipe. This will be included in our regular rotation of recipes!

  • 8 Apr, 2008

    I made this dish tonight. It was delicious! I used a rotisserie chicken, which saved a lot of time. I made 6 tortillas, and there was enough chicken and vegetables for at least 4 more. My one year old and 2 year old gobbled it up too. I served it with the lime cilantro rice - another delicious (and easy) recipe.

  • 1 Apr, 2008

    So yummy, even my littlest children ate this up. I would use more salsa next time. I used a rotisseri chicken to save time and this came together so quickly. Great with Spanish rice piled high on the tortillas too!

  • 27 Mar, 2008

    I made this for dinner last night. Yummy! I made 6 corn tortillas and there was still chicken

  • 26 Mar, 2008

    We enjoyed this dish. It's easy to throw together, and it tastes great. I found that it made way more "topping" than could fit on 4 six-inch tortillas, and next time I'll make 8 tostadas instead of 4.