Tuesday, January 27, 2009

Chicken Fajita Tostadas

We had this for dinner last week and it was amazing. And easy. And Mexican-ish.
The picture doesn't really do it justice, because I'm just having trouble becoming one with our new camera. I don't like technology, and I especially don't like new technology. May I remind you: I fear the bobbin. Enough said.

Anyway, rest assured, if you make this yourself, it will look infinitely yummier than it does here.

Here's what you do:

Slice up 2 bell peppers (one of them will ideally be something other than green...but, whatever.)
Slice up 1 or 2 onions, depending on how much you like onions.
Toss vegetables in 1 T oil and 1/4 to 1/2 a cup of "fresh" salsa.
Season with salt and pepper.
Throw all of it on a rimmed baking sheet that you have covered in a sheet of foil.
Roast for 15-20 minutes at 450 degrees.

Meanwhile, brush 6-inch corn tortillas with a little oil.
Top with shredded sharp cheddar (or whatever variety you have lying around) cheese.
Bake (at 450 degrees) 5-8 minutes, until edges are brown and cheese is melted.

Add cooked shredded chicken breast (I used my very first rotisserie chicken that I purchased on clearance at Meijer) and 1 can of drained corn to roasted veggies.
Roast 5 minutes more.

Throw it all together and add some more salsa, or even some sour cream, if you're like me and believe that it completes all Mexican and Mexican-ish food.

Along with the tostadas, we had cilantro-lime rice. (Cook white rice, mix with chopped cilantro, lime juice and a little olive oil.)

Everyone loved this meal and I will definitely be making it again.
Crunchy, cheesey, veggie-ful, Mexican-ish.
What more could you ask for?