Tomatillo & Chicken Tostadas

Ingredients

2 tablespoons extra-virgin olive oil (EVOO)

plus some for brushing on the tortillas

2 medium zucchini

quartered lengthwise and chopped

4 scallions

green and white parts chopped

1 store-bought rotisserie chicken (look for it near the deli counter)

skin removed and meat shredded

1 cup good quality

store-bought tomatillo salsa

Salt and pepper

8 6-inch flour tortillas

1 cup pepper jack cheese

shredded

1 cup white cheddar cheese

shredded

1/4 cup (a handful) cilantro

chopped

Directions

Preheat oven to 425 F

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 tostados to the oven to melt the cheese

Garnish with chopped cilantro and serve

Yum-O!