Chicken Fajita Tostadas

By randiboyle

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Ingredients

2 onions, sliced
2 bell peppers, sliced
1 1/2 C. frozen corn
1 1/2 C. salsa
2 Tbsp. EVOO
salt & pepper
2 C. shredded chicken
corn tortillas
3/4 C. cheese

Details

Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 450 ̊F. Line a rimmed baking sheet with aluminum foil. Toss onions, corn and bell peppers with salsa and 1 tbsp. oil. Put in baking sheet and salt and pepper. Roast, tossing occasionally, until vegetables are tender and browned, 15-20 minutes. Add chicken, stir and continue to roast until warmed through, 5-10 minutes. Transfer chicken and vegetables into a bowl and cover with foil. Place tortillas on baking sheet. Brush with oil and top with cheese. Bake until edges are golden and cheese is melted, 5-8 minutes.