chicken-fajita tostadas

if you make this once, i guarantee it will become a new favorite

2 medium onions, thinly sliced
2 bell peppers thinly sliced
1 1/c frozen corn
1 c fresh salsa
2 tbl olive oil
coarse salt and ground pepper
2 cups shredded cooked chicken breast (i do it in the crockpot)

corn tortillas (crisp or fresh)
1/2 c shredded sharp cheddar
cilantro lime rice (see other recipe)
*preheat oven to 450. line a rimmed baking sheet with aluminum foil. on foil, combine onions, bell peppers, corn, 1/4 c salsa, and 1 tbl oil, season with salt and pepper.
*roast, tossing occasionally, until veggies are tender and lightly browned, about 15 minutes. add chicken, stir to combine, and continue to roast until warmed though, 5 minutes more. transfer mixture to a serving bowl.
*arrange tortillas on sheet. dividing evenly brush with remaining oil oil, top with cheese and bake until edges are golden and cheese is melted, 5 to 8 minutes.
*top tortillas with mixture and then remaining salsa, serve with cilantro-lime rice.