Summer Vegetable Tostadas

By ozzie

Ingredients

• 1 tablespoon olive oil
• 1 yellow summer squash, chopped
• 1/2 onion, chopped
• 1 Anaheim chile, seeded, chopped
• 4 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
• 1/3 cup Mexican salsa verde
• 1/4 cup shredded Mexican blend cheese (1 oz)

Preparation

Step 1

Heat oven to 375°F.
Heat 4-quart saucepan over medium heat; add oil, then add squash, onion and chili. Cook about 3 minutes or until onions are softened.
Place tortillas on ungreased large cookie sheet; spread with salsa verde, then spoon on cooked vegetables. Top with cheese.
Bake 5 to 7 minutes or until hot and crispy around edges.