Meridian Star

September 16, 2012

Roasted tomatoes and summer tostados

By Leigh Ann Whittle
The Meridian Star

MERIDIAN — Roasted Roma Tomatoes

2 lbs Roma Tomatoes sliced lengthwise

3 T olive oil

1 tsp. minced garlic

1 T worchester sauce

Montreal Steak seasoning (amount to your preference)

dried basil  

    Preheat oven to 425 degrees. Slice tomatoes and place in a large baking dish.  Drizzle oil, garlic and worchester sauce over all tomatoes. Sprinkle seasoning and basil over each tomato.  Roast in oven for 20 to 30 minutes or until tomatoes are soft. Serve as a side dish or appetizer.

Chicken and Summer Vegetable Tostados

1 tsp.  ground cumin

1/4 tsp. salt

1/4 tsp. black pepper

2 tsp.  canola oil

12 oz.  chicken breast tenders

1 cup chopped red onion (about 1)

1 cup fresh corn kernels (about 2 ears)

1 cup chopped zucchini (about 4 oz.)

1/2 cup green salsa

3 tablespoons chopped fresh cilantro, divided

4 (8-inch) flour tortillas

Cooking spray

1 cup (4 oz.) shredded Monterey Jack cheese

    Preheat broiler. Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently. Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

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