Although summer has officially come to an end, I couldn't help being drawn to this tasty-sounding recipe (and I love anything that involves using the broiler). Quick and simple with easy-to-find ingredients, this Mexican-inspired dish is delicious, hearty, and also quite versatile.
The simple seasoning combination of cumin, salt, and pepper are all you need to perfectly flavor the dish. The veggies are all naturally sweet, which is a great complement to the saltiness of the Gardein and the tangy tomatillo-based salsa.
Melted cheese adds a creamy, salty flavor to the mixture, but I'd say it's definitely optional. The mixture itself is so flavorful that the cheese kind of gets lost. (This was also my first time trying the Daiya Pepperjack flavor, which oddly enough tastes very similar to blue cheese. I'd suggest if you are going to keep the cheese, go with the cheddar version.)
The juicy, super flavorful mixture is so amazing, you'll want to incorporate it in tons of other ways. Fill a non-broiled tortilla for a quick soft taco, or even fill a hard shell taco to add some nice crunch. Serve the mixture with rice and black beans, or even over a bed of quinoa. You could even come up with your own variation of nachos. Or, try eating it alone for a high-protein, low-carb meal.
Chicken and Summer Vegetable Tostadas
(adapted from Cooking Light, August 2006)