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5* Chicken & Summer Vegetable Tostadas

Source of Recipe

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5* Chicken & Summer Vegetable Tostadas

Cooking Light - November 2012 - Melanie Barnard,
148 reviews rate this recipe 5 Stars!
4 servings
Prep 10 min. - Cook about 8 min. - Broil 5 min.

A south-of-the-border supper is ready in a snap thanks to quick-cooking chicken tenders. The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

Ingredients:
2 teaspoons canola oil

1 teaspoon ground cumin
1/8 teaspoon kosher salt
1/4 teaspoon black pepper

12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini
1/2 cup salsa verde
3 tablespoons chopped fresh cilantro, 'divided'
4 (8-inch) fat-free flour tortillas
Cooking spray
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)

Preparation:
Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté 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.

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 of remaining cilantro. Serve immediately.

1/4 of recipe equals: Calories 371; Fat 11 g (Satfat 4.6 g, Monofat 3.7 g, Polyfat 1.3 g); Protein 30.8 g; Carbohydrate 36.4 g; Fiber 3.9 g; Cholesterol 68 mg; Sodium 596 mg