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Tomatillo and Chicken Tostadas

  • 2 T. extra-virgin olive oil
  • 2 medium zucchini, quartered lengthwise and chopped
  • 4 scallions, green and white parts chopped
  • 1 store-bought rotisserie chicken, skin removed and meat shredded
  • 1 c. good quality, store-bought tomatillo salsa
  • salt and pepper
  • 8 6-inch flour tortillas
  • 1 c. pepper jack cheese, shredded
  • 1 c. white cheddar cheese, shredded
  • 1/4 c. cilantro, chopped
Preheat oven to 425 degrees.  Preheat a skillet over medium-high heat with 2 tablespoons of EVOO.  Add zucchini and saute until golden brown, about 5 minutes.  Add the scallions, shredded chicken and tomatillo salsa, and cook until heated through.  Season with salt and pepper.

While the filling is cooking, place the tortillas on 2 cookie sheets in an even layer, making sure not to overlap.  Lightly brush them with some EVOO and bake until crispy, about 6 minutes.  Remove tortillas from the oven and top each one with an even amount of filling followed by a handful of the cheeses.

Return the tostadas to the ove to melt the cheese.  Garnish with chopped cilantro and serve.  
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