lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, July 7, 2014

Chicken and Summer Vegetable Tostadas

Chicken and Summer Vegetable Tostadas
I originally saw this recipe on the Jey of Cooking, it originated from Cooking Light. I made quite a few changes to it, adding garden fresh bell pepper and black beans for a one dish meal. Adding the salsa verde, or green salsa, was a great way to impart flavor to the chicken and vegetables mixture. Miss F is obsessed with green salsa, she always commands the whole bowl whenever we go out for TexMex. Be sure to use fresh corn if available, it adds a nice sweetness to the chicken.
Chicken and Summer Vegetable Tostadas

1 teaspoon cumin
¼ teaspoon salt
¼ teaspoon pepper
2 boneless skinless chicken breasts, cut into bite sized pieces
1 tablespoon vegetable oil
½ red onion, chopped
½ bell pepper, diced
1 ear of corn, kernels removed
1 zucchini, diced
½ cup green salsa
8 tostada shells
1 can black beans, drained and rinsed
1 cup Monterey Jack cheese, shredded
1 avocado, diced
1 tomato, diced

Preheat the broiler.

Combine cumin, salt and pepper and sprinkle over the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and saute for 3 minutes. Add the zucchini, bell pepper, corn and onion, and saute for an additional 3 minutes, until chicken is done and vegetables begin to soften. Stir in salsa and cook for 1 minute more.

Arrange the tostada shells in a single layer on a baking sheet. Scoop two tablespoons of the beans onto each shell. Top with a tablespoon of cheese and broil for 1 to 2 minutes, until cheese begins to melt. Top each shell with 1/3 cup of the chicken and vegetable mixture and top again with a tablespoon of cheese. Return to oven and broil for 1 to 2 minutes more, until the cheese is melted. Top each with diced avocado and tomatoes.
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1 comment:

Happy Valley Chow said...

Mmm those look perfect for a Mexican night, great job!

Happy Blogging!
Happy Valley Chow

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