Chicken-Fajita Tostadas

23 Ratings
  • 5 11
  • 4 5
  • 3 5
  • 2 2
  • 1 0

This sheet-pan dinner starts off by roasting onions, bell peppers, corn, and salsa together until tender and fragrant. Cooked shredded chicken is mixed in with the vegetables and the whole mixture is spooned onto crispy tostadas. 

Everyday Food, April 2008

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
45 mins
Servings:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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. Serve with Cilantro-Lime Rice, if desired.

Advertisement

Reviews (15)

23 Ratings
  • 5 11
  • 4 5
  • 3 5
  • 2 2
  • 1 0
Martha Stewart Member
09/16/2008
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.
Martha Stewart Member
08/22/2008
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.
Martha Stewart Member
08/22/2008
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.
Advertisement
Martha Stewart Member
08/22/2008
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.
Martha Stewart Member
05/12/2008
This recipe is delicious! We make it at least once week! It''s so light and tasty! Definitely a new family favorite!
Martha Stewart Member
05/10/2008
These are AWESOME! Super easy and a hit with the family. Would make them again and again. Lighter and healthier too!
Advertisement
Martha Stewart Member
05/09/2008
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.
Martha Stewart Member
05/05/2008
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!
Martha Stewart Member
04/23/2008
This reciple delicious. My whole family enjoyed it, even our one year old daughter. It was great for leftovers too.
Martha Stewart Member
04/15/2008
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.
Martha Stewart Member
04/14/2008
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!
Martha Stewart Member
04/08/2008
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.
Martha Stewart Member
04/01/2008
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!
Martha Stewart Member
03/27/2008
I made this for dinner last night. Yummy! I made 6 corn tortillas and there was still chicken
Martha Stewart Member
03/26/2008
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.
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 08/10/2022