Chicken Fajita Tostadas

Tostada Tuesday? I think so!

Hey guys, it’s been a while since I given you a recipe, I thought in honor of Taco Tuesday we are going to spice it up and have Tostada Tuesday. These Chicken Fajita Tostadas are so simple to make, but have flavor for days, I’m literally drooling right now thinking about them. We are a family that is constantly on the go, between work, sports, gym, and trying to find time to come up for air. Chicken Fajita Tostadas are so quick to make and have become a regular in our meal schedule. As you know from my previous post my busy level has just been MAXIMIZED, I recently switched careers and have to work my butt off to make ends meet, well.. the ends meet may be a bit of a stretch, this is definitely still a work in progress, and yes I could use the prayers. I am definitely working hard though! Whether you’re a career mom, stay home mom, or just single and lead a busy life, quick meals are a lifesaver and this one happens to be one of my favorites!

 

Plan your meals, before you hit the store.

I’m a deep thinker, so it’s only natural for me to pre-plan my meals before grocery shopping. My number one reason is, when I go in without a plan I end up buying way too much. My second reason is, H-E-B has the best fruit and veggie selection of any store in my area, everything looks so delicious, so I think I need this and that, which results in some of it getting tossed out because it didn’t get used or went bad before I got the chance to use it.

 

Alright, let’s get Prepping.

My time saving tip is prep, prep, prep, I like to wash and dry all my fruits and veggies on Sunday, I cut my veggies for each meal and put them in labeled Ziploc bags. I use similar veggies for the meals I plan for the week, this keeps costs down and it keeps from wasting food. I know you’re like but it’s the weekend and it’s my only time off, but it saves so much time during the week, trust me you will thank me for it later. An hour of prep on Saturday or Sunday can save you 20 -30 minutes each evening depending on what you’re making. You can even take it a step farther and cook them as well depending on how quickly you want to be able to make the tostadas. I always have roasted red bell peppers on hand they take a simple meal to the next level with little effort.

Onions and Bell Peppers Cut & Ready to Cook

Let’s get Cooking!

Preheat the oven to broil. Alright let’s get cooking, I like to use sauteed sweet yellow onions and roasted red bell peppers in this dish, this is my personal preference, but any onions or bell peppers will work. I cut the onion in half through the root, chop a little off the end and cut the onion into thin slices. I wash the bell pepper and cut down each side, then slice into strips. Fun Fact: bell peppers with four points are female, they are sweeter and better eaten raw. Bell peppers with 3 points are male and are better to cook with. I use a pat of butter and season with salt and let the onions and bell peppers cook slowly until the onions are sauteed and the bell peppers are tender. The chicken I use for this meal is pre-cooked John Soules Fajita Chicken Meat this is what makes this a total time saver! I heat a non-stick pan over medium to re-heat the chicken and cut the chicken into smaller pieces with my spatula as it’s heating. When finished heating mix in the onions and bell peppers.

Sauteed Onions & Roasted Bell Peppers

Chicken Fajita Meat Sauteed Onions & Roasted Bell Peppers

 

The end is in sight.

We are almost there, the house smells so good and I cannot wait to eat these tostadas! Line a baking sheet with tin foil, because easy clean up, all you have to do is toss the foil and the pan is still clean, YAY! I use the Mission Baked Tostadas they are lower in calories, only 50 calories per shell. Lay out your tostada shells, top with chicken fajita meat, onion and bell peppers, and about a 1/4 cup of cheese on top of each tostada. Broil for a couple minutes until the cheese is melted and beginning to bubble. I top my tostada with a scoop of guacamole you can make your own or pick up store bought whatever is your personal preference. I like to make my own but when I’m in a hurry I opt for the pre-made Mild Guacamole form H-E-B, it’s super yummy!! 

Tostada Tuesday, Finished Product!

Tostada with Guacamole 🙂

Chicken Fajita Tostadas

Makes 6 Tostadas

Ingredients
1/2 sweet yellow onion, thinly sliced 
1 red bell pepper, sliced into strips
1 pat butter (salted or unsalted)
6 Mission Baked Tostadas
1 (16oz) John Soules Chicken Fajita Meat
1 (8oz) bag Mexican Blend Shredded Cheese

Guacamole (optional)

Directions
I cut the onion in half, then cut the onion into thin slices. Cut the bell pepper into sections, then slice into strips. In a small skillet over medium-low heat add pat of butter, onions and bell peppers, season with salt, and cook until tender. Heat large skillet over medium add the chicken fajita meat and cook until heated through. Once the meat is heated add bell pepper and onions to pan, and mix together. Line cookie sheet with foil, spread out tostadas, top with chicken fajita meat, onions, bell peppers, and cheese. Broil for a couple of minutes until cheese is melted.

 

I hope you enjoyed this recipe, if you liked it please let me know, drop a comment below, use my contact form to message me privately, reach out to me on Facebook, or Instagram.

 

Until next time…

 

Side Note:

Back to why it’s so important to pre-plan your meals, I doubled this recipe and used the leftover portion to make Southwest Chicken Bowls for dinner the next night. The only thing I had to do was saute Spinach and Frozen corn, add leftover Chicken onion and bell pepper mixture, add 1/2 a can of rinsed and drained black beans, a little garlic salt. I topped it with fresh sliced avocado, this only took me about 10 minutes to throw together! If you have more time and want to make the Chili’s Southwest Egg Roll inspired Quesadillas well you’re already half way there. See this recipe was actually a two for one! 😉 Have a great week guys!

Southwest Chicken Bowls