Tomatillo & Chicken Tostadas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO), plus some for brushing on the tortillas
2 medium zucchini, quartered lengthwise and chopped
4 scallions, green and white parts chopped
1 store-bought rotisserie chicken (look for it near the deli counter), skin removed and meat shredded
1 cup good quality, store-bought tomatillo salsa
Salt and pepper
8 6-inch flour tortillas
1 cup pepper jack cheese, shredded
1 cup white cheddar cheese, shredded
1/4 cup (a handful) cilantro, chopped
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Directions: |
Directions:1) Preheat oven to 425ºF
2) Preheat a skillet over medium-high heat with 2 tablespoons of EVOO. Add zucchini and saute until golden brown, about 5 minutes. Add the scallions, shredded chicken and tomatillo salsa, and cook until heated through. Season with salt and pepper.
3) While the filling is cooking, place the tortillas on 2 cookie sheets in an even layer, making sure not to overlap. Lightly brush them with some EVOO and bake until crispy, about 6 minutes. Remove tortillas from the oven and top each one with an even amount of filling followed by a handful of the cheeses.
4) Return the tostados to the oven to melt the cheese. Garnish with chopped cilantro and serve. Yum-O! |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Rachel Ray "Just In Time!"
https://www.rachaelrayshow.com/recipe/15669_Tomatillo_amp_Chicken_Tostadas
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