I saw this recipe from Cooking Light and I've had my eye on it for awhile. I decided not to wait until the summer vegetables were actually ready, so I used a can of corn instead of fresh corn off the cob. I also used pepper jack cheese in lieu of monterey jack cheese to add a little extra flavor, and as you can see in the picture I probably could have used less cheese. A lot of the reviews said that the bottom of the tostadas were soggy, so to prevent that I broiled both sides of the tortilla and there were no issues with sogginess. When I re-heat the leftovers I'm going to add a little tabasco to the chicken and vegetable mixture to add a little spice. I can't wait to try this one again when summer vegetables are fresh at the farmer's market.
I love my molcajete, it's a completely unnecessary but fun addition to my kitchen. I make pretty standard guacamole; 2 avocadoes, a handful or two of chopped tomatoes, a handful of chopped onions, 1 chopped jalapeño, some cilantro, and kosher salt. This
Molcajete link on Williams-Sonoma has a helpful video of how to whip up some guacamole with the mortar and pestle. I've also decided that it's impossible to get an appetizing picture of guacamole.
