We love anything with tortillas in our house…flour or corn, it doesn’t matter. Just an overall love for Mexican food I guess. I make these quite a bit because they are easy, delicious and really are pretty good for you! Lots of chicken and veggies. I use short cuts like frozen chopped bell peppers, so that saves me time as well!
Throw the frozen peppers, frozen (or fresh) corn and salsa on a baking sheet to roast while you cook your chicken and your dinner is done in under 30 minutes. Love that!
The corn tortillas are toasted before being topped, sprinkled with chili powder. So much flavor packed into this very simple dish. I use a blend of Mexican cheese that also has seasoning in it, but other cheese such as Colby jack or cheddar would be great too.
Preheat oven to 450 degrees. On a 11 x 18-inch baking sheet lined with foil, combine peppers, corn, salsa, 1 tablespoon olive oil and salt and pepper to taste. Roast for 15-20 minutes, tossing occasionally, until slightly charred. Meanwhile, heat 1 tablespoon of olive oil in a medium skillet over medium high heat. Add the chicken and grill seasoning and saute until chicken is cooked through.
Once the chicken and veggies are done, combine the two into a bowl and set aside (reserve baking sheet but remove foil).
Arrange the corn tortillas on the baking sheet and brush on a light coating of the remaining tablespoon of olive oil (or I used my Misto to just spray it on). Evenly sprinkle the chili powder over the tortillas and sprinkle salt to taste. Bake for 6-8 minutes until lightly toasted (not too toasted because they are going back in the oven later). Remove from the oven to assemble the tostados.
Turn the oven to broil. Scoop the chicken and veggie mixture evenly onto each tortilla and top with cheese (about 1/4 cup on each tortilla). Put back in the oven under the broiler until the cheese is melted. Top with salsa and sour cream if desired (we like ours just as is!).