Friday, March 13, 2009

Chicken Fajita Tostadas

Here's a fresh way to serve up chicken any night of the week. With lots of roasted veggies this meal is filling with out feeling heavy.

Chicken Fajita Toastadas
adapted from Everyday Food Magazine

1 medium onion, sliced
2 bell peppers, sliced
10 oz corn
2 T olive oil
salt and pepper
2 large chicken breasts
salt and pepper
2 t cumin
10 corn tortillas
1 1/2 c shredded cheeseOn baking sheet combine first 5 ingredients and roast in a 450 degree oven, tossing occasionally until tender and light browned about 20 min.
Meanwhile, bring some water to a boil in a medium saucepan and add chicken. Continue boiling until fully cooked. Shred with two forks and season with salt, pepper, and cumin.
Toss with roasted veggies and continue roasting another 5-10 min.

Arrange tortillas on another baking sheet. Top with shredded cheese and bake until cheese is melted and golden.

Top tortillas with chicken and veggies and add your own toppings. (sour cream, salsa, guacamole)

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