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Monday, August 4, 2008

Chicken Fajita Tostadas with Cilantro-Lime Rice

Everything I post on this blog we have tried and liked. Some more than others. These recipes I REALLY liked (just imagine me saying "mmmmm, good" with every bite). Once I was eating these, I realized they aren't complicated and should have been something I could come up with on my own....but no, I had to wait for this recipe to show up in Martha Stewart's EveryDay Food. I was sad I wasn't home for lunch today to have them as leftovers........can't wait for tomorrow!

P.S. I took a picture of the rice, but quickly realized that the pictures in the magazine (or online) were MUCH better than mine, so I am not posting the photos I took. If you are a visual person like me, check out the links below for pictures.

Chicken Fajita Tostadas
(MS EveryDay Food, April 2008)
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=5f2c8db237588110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&rsc=header_1&autonomy_kw=chicken-fajita+tostadas

2 medium onions, thinly sliced
2 bell peppers (ribs and seeds removed), thinly sliced
1 box (10 ounces) frozen corn kernels
1 cup prepared fresh salsa
2 tablespoons olive oil
Coarse salt and ground pepper
2 cups shredded cooked chicken breast
4 corn tortillas (6-inch)
1/2 cup shredded sharp cheddar
Cilantro-Lime Rice, for serving (optional)

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more.


Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).

Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.

Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa.

Serve with cilantro-lime rice, if desired


This rice is a great alternative to the more traditional Spanish/Mexican rice. Loved it!
Cilantro-Lime Rice
(MS EveryDay Food, April 2008)
http://www.marthastewart.com/recipe/cilantro-lime-rice?lnc=861c3358f23ee010VgnVCM1000003d370a0aRCRD&rsc=recipecontent_food

1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.

Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

4 comments:

Catherine said...

Hi Rach-This recipe looks good. I think I might try it tonight. Did you make the rice to go with it or skip?

AmyandDax said...

Rachel - thanks for putting together this blog.... I asked Dax what he wants for dinner tonight... I got, "I don't know, something GOOD." It's always nice to be able to turn to a friend's recommendations and you've made it SO EASY. We'll be having this one TOnight.
Hope all is well with your family and your new little sweetie !

AMY

AmyandDax said...

by the way - what did you use for the 1 c. prepared salsa? do you have a fave salsa recipe that you use, or did you just use jarred salsa? pico de gallo?

AmyandDax said...

Yep, this was a tasty one!!! I marinated my chicken breasts in some Lawry's 30 minute Marinade, (mesquite lime), and bbq'd them on the grill and then just sliced them in fajita size pieces, rather than shredding. Oh, and I added some guacamole - deelish. The cilantro lime rice was light and yummy too! Definitely looking forward to leftovers~ thanks for sharing! ~A