Southwest Skillet Corn

Source: http://www.recipezaar.com/

Ingredients:

• 1 medium sweet red pepper, chopped
• 1 tablespoon jalapeno pepper, seeded and chopped
• 1 tablespoon butter or margarine
• 1 1/2 teaspoons ground cumin
• 1 (16 ounce) package frozen corn, thawed
• 1/3 cup fresh cilantro or parsley, chopped

Directions:

1. In a large non-stick skillet sauté red pepper and jalapeño in butter until tender. Add cumin; cook for 30 seconds.
2. Add corn and cilantro; sauté 2 minutes longer or until heated through.

Other Tidbits:
25 min | 15 min prep | SERVES 4

Chicken-Fajita Tostadas

Source: MarthaStewart.com

Ingredients:

• 2 medium onions, thinly sliced
• 2 bell peppers (ribs and seeds removed), thinly sliced
• 1 box (10 ounces) frozen corn kernels
• 1 cup prepared fresh salsa
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 2 cups shredded cooked chicken breast
• 4 corn tortillas (6-inch)
• 1/2 cup shredded sharp cheddar

Directions:

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
2. Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.

Other Tidbits:
Serves: 4
Prep: 10 minutes
Total: 45 minutes