Ingredients
2 medium onions, thinly sliced
2 bell peppers (ribs and seeds removed) thinly sliced
1 box (10 ounces) frozen corn kernels
1 cup Spike’s Santa Fe Packing Company Salsa-Chunky Chunky Salsa (mild)
2 Tbs. Mazola Oils -extra virgin olive oil
coarse salt and ground pepper
2 cups shredded cooked chicken breast
4 gluten free corn tortillas (6-inch)
½ cup shredded sharp cheddar
Directions
Preheat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, ¼ cup salsa, & 1 tbsp oil; season with salt and pepper. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir co 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 ¾ cup salsa. Serve with Cilantro-Lime Race, if desired.
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