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Chicken and Summer Vegetable Tostadas




Source of Recipe


Cooking Light






List of Ingredients



• 1 tsp ground cumin
  
• 1/4 tsp salt
  
• 1/4 tsp black pepper
  
• 2 tsp canola oil
  
• 12 oz chicken breast tenders
  
• 1 cup chopped red onion
  
• 1 cup fresh corn kernels
  
• 1 cup chopped zucchini (about 4 ounces)
  
• 1/2 cup green salsa
  
• 3 tbsp chopped fresh cilantro, divided
  
• 4 - 8 inch fat-free flour tortillas
  
• 1 cup shredded Monterey Jack cheese
  






Instructions



1. Preheat broiler.
   
2. Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture over chicken. Add chicken to pan; saute for 3 minutes. Add onion, corn and zucchini to pan; saute for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
   
3. Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture and cheese. Sprinkle each serving with about 3/4 teaspoon or remaining cilantro. Serve immediately.
   






Final Comments


Serves 4