Summer Vegetable Tostadas

These delicious, 20-minute vegetable tostadas make a great summer snack. MORE+ LESS-

tablespoon olive oil

yellow summer squash, chopped

1/2

onion, chopped

Anaheim chile, seeded, chopped

Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

1/3

cup Mexican salsa verde

1/4

cup shredded Mexican blend cheese (1 oz)

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1

Heat oven to 375°F.
2

Heat 4-quart saucepan over medium heat; add oil, then add squash, onion and chili. Cook about 3 minutes or until onions are softened.
3

Place tortillas on ungreased large cookie sheet; spread with salsa verde, then spoon on cooked vegetables. Top with cheese.
4

Bake 5 to 7 minutes or until hot and crispy around edges.

Add diced or shredded cooked chicken to the pan when cooking the vegetables for some protein.
Make a few extra batches, and cut into fourths for serving a crowd.