A few years back, I became a huge fan of Rachael Ray.
I watched her 30 minute meal show while I walked (or waddled) on the treadmill when I was pregnant with my oldest. It just made that half hour workout go so much quicker.
Finally, when I received one of her cookbooks as a gift-- I was ecstatic to start using it and whip out delicious meals in 30 minutes or less. Little did I realize, the dishes alone would take about 30 minutes, so really... where was the time savings? I was a bit disappointed.
So-- now when I find a meal that requires little cooking and clean up, I am so pumped! These Chicken Fajita Tostadas are just that, dinner using one cooking sheet-- and a cutting board. That's it.
Not only are they easy-- they are so yummy too!
I want to make these again tomorrow! (Maybe, I will just settle for leftovers at lunch.)
Chicken Fajita Tostadas
2 medium onions, thinly sliced
2 bell peppers, thinly sliced
1 box frozen corn
1 cup prepared salsa (I made my own-- recipe at the bottom)
2 T olive oil
salt and pepper
2 cups cooked and shredded chicken breast
6 corn tortillas
1 cup sharp cheddar
1. Preheat oven to 450. Line a rimmed baking sheet with aluminum foil. On foil combine sliced onions, peppers, frozen corn, and 1/4 C of the salsa. Drizzle with 1 T olive oil. Season with salt and pepper. Move one of your oven racks into the highest position, right under the top broiler. Place cookie sheet on the top rack. Roast veggies, tossing occasionally-- until they are tender and lightly browned-- about 15 to 20 minutes. Add chicken and continue to roast an additional 5 minutes. Transfer chicken and veggies into a bowl and discard foil.
2. On the same hot cookie sheet, arrange tortillas and brush with remaining olive oil. Top with cheese and bake (at the same temp of 450) until edges are golden brown and cheese is very bubbly and melted, 5 to 8 minutes.
3. Top tortillas with chicken and veggie mixture, and then top with salsa.
3-4 Roma tomatoes
1/2 C cilantro
1/2 of an onion
salt and pepper
Chop tomatoes, cilantro, onion, and seeded jalapeno. Toss in juice of 1 lime and season with salt and pepper.