Yummylicious

Yes, I just created a new word....yummylicious. My dinner was so good tonight that it was yummylicious!

Warning: extreme use of vegetables ahead. If you do not like veggies, you may as well scroll to the bottom of this post for the non-veggie content.

At the beginning of last week I made brief mention to the different meals Stephanie and I cooked over Memorial Day weekend. However, one meal deserves to be mentioned again. Mainly because I made it again tonight! ;o)

Chicken Fajita Tostadas, all credit goes to Martha Stewart Living with a few modifications from me.



Serves 4

Ingredients:

• 1 medium or large vidalia onion (depending on taste), thinly sliced
• 2 bell peppers (ribs and seeds removed), thinly sliced
• 1 box (10 ounces) frozen corn kernels
• 1 cup prepared fresh salsa
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 2 cups shredded cooked chicken breast
• For a shortcut, buy a rotisserie chicken from your local deli and shred the white meat. I prefer the Mojo flavor at Publix.
  
• 4 corn tortillas (6-inch)
• 1/2 cup shredded sharp cheddar....I always use more though

Directions:

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa (might need more depending on the amount of food you end up with), and 1 tablespoon oil; season with salt and pepper.
2. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3. Arrange tortillas on sheet. Dividing evenly, top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes. (original recipe tells you to brush the torillas with EEOV, but there's enough oil in the cheese). SHORTCUT: put the cheese covered tortillas in the oven for the last 5-8 minutes of the vegetable roasting. Nothing will go cold with this method.
   
4. Dividing evenly, top tortillas with chicken-vegetable mixture, remaining 3/4 cup salsa, and sprinkle with cheese.
5. Serve Right Away

And one last thing....this is what God gave me on my way home tonight...