Thursday, April 29, 2010
3 Tbs. olive oil, plus more for brushing onto tortillas
1 medium zucchini, finely chopped
4 green onions, chopped
2-3 chicken breasts, cooked and finely chopped (or shredded)
1 tsp. ground cumin
1 cup tomatillo salsa (green salsa)
1/2 tsp. salt
1/4 tsp. pepper
1 lime, juiced
8 (6-inch) flour tortillas
2 cups shredded cheese of your choice (we liked pepper jack)
Toppings of your choice: Chopped cilantro, black beans, chopped avocado, diced tomatoes, sour cream
Preheat oven to 425 degrees. Heat olive oil in a skillet over medium heat. Add the zucchini and saute until golden brown, about 5 minutes.
Add the green onions and shredded chicken and sprinkle with cumin. Stir until combined and add the tomatillo salsa and heat through. Season with salt and pepper to taste. Squeeze the lime juice over the chicken mixture and remove from heat.
While the chicken in cooking, place the tortillas on a baking sheet in a single layer. (you'll probably have to do these in a couple batches) Brush lightly with olive oil and bake until crispy, about 6 minutes (watch closely though, so they don't burn).
Remove from oven, but don't turn the oven off. Top each crisped tortilla with some of the chicken mixture,
followed by a small handful of shredded cheese.
Return the tostadas to the oven to melt the cheese. Garnish with your choice of chopped cilantro, black beans, avocado, tomatoes, or sour cream. We liked it simple with just the cilantro and black beans. Makes 4-6 servings. Enjoy!