Archive for January, 2011

My new years resolution is to make 100 post to my Sibling Dish food blog. I am already behind since it is January 17th and this is my first post! So I’m going to start 2011 out with a low cal Tex-Mex dinner I found in the April 2008 Everyday Food magazine. I said low cal, but it’s definitely not low flavor. If you’re not a huge fan of tostadas, you could always use the filling for tacos or even make a rice bowl out of it. You pile the ingredients up pretty high, so it makes it a little awkward to eat.

You will need:

  • 2 medium onions, thinly sliced (I used white)
  • 2 bell peppers (ribs and seeds removed), thinly sliced (I used 1 red & 1 green)
  • 1 package of frozen corn (10 ounces)
  • 1 cup prepared fresh salsa
  • 2 tablespoons olive oil
  • 2 cups shredded cooked chicken breast
  • 4 corn tortillas (6-inch)
  • 1/2 cup shredded sharp cheddar cheese
  • Fresh Cilantro

A little bit about the ingrediants….I used white onions because that is the onion traditionally used in Mexican food, but you could use yellow. I tried to mix up the bell peppers, but only for color. It wont hurt if you want to use 2 green, or 2 red, or even if you want to try an orange one. The fresh salsa is really important. Don’t go buy Pace or some other jar of salsa. You can almost always find fresh made salsa in the produce section by the salad bags. OR better yet, if you have a great salsa recipe, make your own. The easiest way to prepare the chicken is to boil it until cooked through and then use 2 forks to shred it. The recipe calls for sharp cheddar, but you can use whatever cheese you like.


First thing you need to do is preheat the oven to 450 and line a rimmed baking sheet with aluminum foil . In a large bowl, combine your onions, bell peppers, frozen corn, 1/4 cup fresh salsa, 1 tablespoon olive oil, and some S&P. Mix well and then spread this mixture out on your baking sheet.

Roast the vegetables for about 20 minutes stirring occasionally. When they are tender and lightly brown, you are going to stir in your chicken and cook an additional 5 minutes. Once this is done, you transfer the mixture to a large bowl and discard your aluminum foil.

On the same baking sheet, spread out 4-6 corn tortillas and brush them with 1 tablespoon of olive oil. Top them with cheese leaving the edges exposed. Return your baking sheet to oven and bake until the edges are golden and cheese is melted, 5-8 minutes.

When your tortillas are done, top each one with an even amount of your chicken, vegetable mixture. Then top that with the remaining fresh salsa. Sprinkle with some fresh Cilantro and ring the dinner bell. Each serving is 472 calories. @topchefmike


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