These chipotle chicken and roasted corn tostadas are full of flavor, simple, and make a great quick dinner!
Serves: 4
Ingredients
2Ears Fresh Sweet Corn
Salt & Pepper
Olive Oil
8Corn Tortillas
1 ½Cups5 Ingredient Slow Cooker Chicken*
1 ½CupsShredded Cheddar Cheese
Avocado or Guacamole, Sour Cream, Salsa, Cilantro, and Lime Wedges, optional for topping
Instructions
Preheat the oven to 425º.
Wash the corn: pull the husks back while still leaving them attached and remove the silk, Rinse the corn well and the pull the husks back up over the corn. It’s ok if you loose some and end up with exposed corn – these pieces will get nice and charred!
Place the corn directly on the oven rack and roast for 15-20 minutes until the corn is slightly charred in spots and starting to soften.
Meanwhile, heat about an inch of olive oil in a small skillet to fry up the corn tortillas. Cook them on each side until lightly brown and the edges are golden. Transfer to a cooling rack and let them set – they will crisp up as they cool.
Remove the corn from the cob and now you’re ready to assemble! Top each tostada with the chicken, corn, and cheese. Pop them in the oven for a few minutes until the cheese is melty and bubbly.