I made these tonight and they were really great. We love mexican food and have burritos or tacos often -- this was a nice change. The recipe came from Everyday Food Magazine. I made a few changes.
From the magazine: "These mile-high healthy tostadas made with shredded chicken are piled with produce; they sport a big helping of corn, peppers, and onions, plus a fresh tomato salsa."
2 medium onions, thinly sliced (I used only 1)
2 bell peppers (ribs and seeds removed), thinly sliced
1 box (10 oz) frozen corn kernels
1 cup prepared fresh salsa (I used HEB's fresh pico de gallo)
2 tablespoons olive oil
coarse salt and ground pepper
2 cups shredded cooked chicken breast (I used 3 breasts)
4 corn tortillas (I prepared 8 tortillas and had plenty to top with so this could feed a big family)
1/2 cup shredded sharp cheddar (I used a mexican blend)
lime wedges (this is not in the original recipe, but adds a lot of nice flavor)
1. Preheat oven to 450 degrees. Line a rimmed baking sheet with foil. On foil, combine onions, bell peppers, corn, 1/4 c salsa, and 1 tablespoon oil; season with salt and pepper.
2. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15-20 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, disgarding foil (reserve sheet).
3. 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. (Make sure that the tortillas become crispy).
4. Dividing evenly, top tortillas with chicken-vegetables mixture and remaining 3/4 cup salsa. Squeeze lime juice over top of tostada.
We folded the tortillas in half, once filled with the chicken-veggie mixture, and ate them like tacos.
I would give this 3.5 stars. I'll make this again for sure.