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."
 
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Ready In:
40mins
Ingredients:
14
Yields:
4-6 Large Tortillas
Serves:
4-8
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • 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.
  • Serve -- As I mentioned, a side of spicy black beans, salad and maybe a garnish of sour cream if you want.
  • They are flavorful, inexpensive, easy to make, and quick for a week night dinner.

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Reviews

  1. This was exceptional! I WILL be making this again. Just for the record, let me tell you what adjustments I had to make. I quickly wrote the recipe ingredients down instead of printing off the recipe. I put in one Tablespoon instead of 1 tsp of Cumin. I did not have zucchini (of which I love) and I did not have the Monterey Jack cheese so I replaced it with Mozzarella. BUT I melted it into the mixture and put it on fried whole tortillas. After one bite, my 16 year old "son from another mother" said "You have to make this more often".
     
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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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