chicken tostadas

chicken tostadas

serves 4 • prep time: 10 minutes • total time: 45 minutes

• 2 onions, thinly sliced
• 2 bell peppers, thinly sliced
• 1 can corn
• 1 can black beans
• 1 c. salsa
• 2 tbsp. oil
• salt & pepper
• 2 chicken breasts
• 4 corn tortillas
• 1/2 c. shredded sharp cheddar

1. Preheat oven to 450°. Line a rimmed baking sheet with foil. On foil, mix onions, peppers, corn, beans, 1/4 c. salsa, 1 tbsp. oil; season with salt and pepper. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15-20 minutes.

2. Cook chicken breasts, shred. Add chicken to pepper mixture, and continue to roast until warmed through, 5 minutes. Transfer chicken and vegetable mixture to a bowl.

3. Arrange tortillas on baking sheet. Brush tortillas with remaining oil. If desired, cover tortillas with cheese. Bake until edges are golden, 5-8 minutes.

4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 c. salsa. If not previously used, top with cheese.

From Martha Stewart Kitchens