What's for Dinner?

Chicken-fajita Tostadas

Everyone loves Tex-Mex night

-Julie Ryan Evans

I love this recipe from Food. First of all, these tostadas are delicious, but I also usually have most of the ingredients on hand, so it's an easy meal to throw together on those days when I need to go to the grocery store, but really don't want to.

Ingredients:

2 medium onions, thinly sliced

2 bell peppers, thinly sliced

1 10-ounce box of frozen corn

1 cup salsa

2 Tablespoons olive oil

Salt and pepper

2 cups cooked, shredded chicken breast

4 corn tortillas

½ shredded sharp cheddar (sharp white is best in my opinion)

Directions:

Preheat oven to 450. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, peppers, corn, ¼ cup salsa and 1 Tablespoon oil; season with salt and pepper. Roast, tossing occasionally, until vegetables are tender and lightly browned - 15-20 minutes. Add chicken, stir to combine and continue to roast until warmed through. Transfer chicken and vegetable mixture to a serving bowl. Discard foil.

Arrange tortillas on a sheet. Brush with remaining oil, top with cheese. Bake until edges are golden and cheese is melted-5-8 minutes. Diving evenly, top tortillas with chicken-vegetable mixture and remaining ¾ cup salsa.

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