Chicken, Mushroom, and Roasted Corn Tostada

These tostadas were a delicious lunch. Think giant nacho chip, which is never a bad thing.

Chicken, Mushroom, and Roasted Corn Tostada
Just the Tip / Inspired by How To: Simplify

Here’s what I used:

• canola oil
• 3 6-inch corn tortillas (I used blue corn)
• Salt, pepper
• 4 oz mushrooms, sliced
• 1 jalapeno pepper, seeded and sliced
• 2 cloves garlic, chopped
• 1 shallot, chopped
• 1/4 cup roasted corn (from Trader Joe’s)
• 1 cup shredded chicken
• 1/4 cup shredded manchego cheese
• garnishes: greek yogurt, salsa, avocado, etc.

Here’s what I did:

1. Preheat the oven to 425.
2. Place a cooling rack on top of a baking sheet. Lightly brush the tortillas on both sides with canola oil and sprinkle lightly with salt. Place on the cooling rack and bake for 5 minutes or until the tortillas are wavy and slightly browned. Careful not to over-crisp as they will cook more when melting the cheese.
3. Heat 1 tbsp canola oil and heat over medium-high heat. Add the mushrooms, jalapeno, garlic, and shallot. Season with salt and pepper and cook for a few minutes. Add the corn and chicken and heat through. Pour the left over oil into a sauce pan and heat.
4. Top the tortillas with the mushroom and pepper mixture. Sprinkle the top with cheese. Bake for an additional minute or two to melt the cheese.
5. Serve with greek yogurt and salsa if desired.