Healthy Chicken Fajita Tostadas

Good Morning! I hope you are enjoying your time (hopefully off) with family and friends as we take a day to remember Dr. Martin Luther King, Jr.

Today I am coming to you from Savannah, Georgia. I didn’t mention I was going because I joined my college roommate Katie’s Bachelorette Party Weekend as a surprise! I am having an absolute blast catching up with old friends and can’t wait to share more about it when I get home!

For now, I have something yummy to keep you occupied.

It’s no secret that Scott and I are big fans of Mexican food. The only problem with this is how carb and cheese heavy dishes can be while ordering it out. Making your own fajitas or tostadas at home is a sure-fire way to curb your cravings without having to label it a cheat meal.

This recipe is packed with protein and produce!

Healthy Chicken Fajita Tostadas

*Note: This recipe was prepared at night, then reheated to photograph the next day. The corn tortillas in some of the photos were not toasted. You can choose to prepare them this way and make fajitas or stick to the directions to make tostadas!

Ingredients

2 medium onions, sliced thinly

2 bell peppers, sliced thinly

10 oz. frozen corn kernels (box or bag)

2 cups cooked, torn chicken (about 1 pound)

1 cup fresh salsa

2 Tbsp. olive oil

1/4 tsp. chili powder

1/2 cup fresh cilantro, finely chopped

1/2 cup shredded cheddar cheese

1 package 6″ corn tortillas

salt and pepper

optional spices:

dashes of chili powder, paprika, coriander, cumin

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cook time: 45 minutes

servings: 4-6

***

Directions

1. Preheat oven to 450°F. Line a baking sheet with aluminum foil. Combine onions, bell peppers, corn, 1/4 cup salsa, and 1 Tbsp. olive oil and put on foil. Season with salt, pepper and additional (optional) seasonings, if desired.

2. Chop chicken into strips and cook on stove top. Add the majority of your cilantro and all of the chili powder. Stir occasionally and cook thoroughly.

3. Meanwhile, roast vegetables in oven, tossing occasionally – every 5 minutes – until they are tender and lightly browned, about 15 to 20 minutes.

4. Let chicken stand for 15 minutes, or until cool enough to shred or tear. (Shredding will be thinner pieces, torn will be chunkier). Shred by hand, or by using two forks.

5. Stir chicken into vegetables. Continue to roast until warmed, about 5 minutes.

6. Arrange tortillas on baking sheet. Brush with remaining olive oil and top with cheese. Bake until cheese is melted about 5 to 8 minutes.

7. Top tortillas with chicken fajita mixture and top with salsa, shredded lettuce (optional), shredded cheese and fresh cilantro (optional).

8. Serve with rice, if desired. I used Martha Stewart’s cilantro-lime rice recipe with brown rice to accompany mine.

Enjoy!