Chicken and Corn Salsa over Crispy Tortillas

“These are so much fun to make and so easy. I guess it is a cross between a quesadillas or tostadas. It is a great way to use up leftover chicken breasts or some rotisserie chicken. It has a wonderful fresh flavor and some crispy tortillas make this a easy week night meal. Make some spicy black beans and a crispy salad, and top the tortillas with some sour cream. This was originally from a small cookbook a friend gave me a few years ago for a Christmas present.”
READY IN:
40mins
SERVES:
4-8
YIELD:
4-6 Large Tortillas
UNITS:
US

Ingredients Nutrition

Directions

  1. Chicken -- In a medium sauce pan, add the oil and bring to medium high heat. Add, the chicken, cumin, salt, pepper, onion, corn, and zucchini and saute on medium for 2-3 minutes until the zucchini and onion begin to soften. Stir in salsa and 2 tablespoons of the cilantro and cook another minute or two until the liquid from the zucchini and corn begins to reduce.
  2. Tortillas -- Now, I like to cut my tortillas in half to make them easier to serve, but you can use them whole, or you can even cut them in quarters if you want. That is totally up to you.
  3. Turn on the broiler and on a baking sheet add the tortillas as many as you can fit on the pan and spray with the non-stick spray and broil 2-3 minutes until lightly golden brown. I like to line my pan with parchment paper which clean up even easier, but that is up to you.
  4. Top -- Remove from the broiler and top each tortilla with the chicken mixture and then the cheese. Return to the broiler and cook until the cheese is melted. Just another minute is all it should take.
  5. Serve -- As I mentioned, a side of spicy black beans, salad and maybe a garnish of sour cream if you want.
  6. They are flavorful, inexpensive, easy to make, and quick for a week night dinner.

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