Crunchy Chicken Tostada Stacks

Doug's office-mate follows a gluten-free diet so this was a recipe from their weekly gluten-free recipe email that they wanted to try. We made a night of it, making the tostadas and watching a movie together. I still think bread is a wonderful thing, but not all gluten-free stuff is horrible.

• 6 (8-inch) corn tortillas
• 1 Tbsp vegetable oil
• 1/2 lb boneless, skinless chicken breasts, cut into thin strips
• 1 Tbsp Mexican seasoning
• 1 cup frozen corn
• 1 small zucchini, chopped
• 1/4 cup salsa
• 1/4 tsp salt
• 1 (15.5 oz) can black beans, drained, rinsed
• 1 cup shredded Mexican blend cheese
• 1/4 cup sour cream
• sliced jalapenos and fresh cilantro, optional toppings

Preheat oven to 400 degrees. Arrange tortillas in a single layer on a large baking sheet; brush with 1/2 Tbsp oil. Bake 10 minutes or until crisp. Meanwhile, sprinkle chicken with Mexican seasoning. 

Heat 1/2 Tbsp oil in a skillet over medium-high heat. Add chicken; cook, stirring, 6 minutes or until done. Stir in corn and zucchini; cook 2 minutes. Add salsa and salt; cook 5 minutes or until slightly thickened. 

Heat beans and 1/4 cup water in a saucepan over medium heat 5 minutes. mash to desired consistency with a fork. Spread beans over tortillas. Sprinkle with cheese. Stack 3 tortillas on a baking sheet. top with chicken mixture; sprinkle with cheese. Repeat procedure with remaining tortillas; chicken mixture and cheese. Bake stacks 5 minutes. Top with sour cream and optional toppings. 

NOTES: I think we didn't toast our tortillas long enough. They were a little chewy instead of crunchy. I didn't put beans on mine and it was still fine. They were a bit difficult to eat just because it's not like a regular taco where everything is self contained. These are open-face and so everything falls off. Tostada salad?

Serves 2

Prep Time: 30 min
Total Time: 45 min

Recipe from emeals.