Chicken and Veggie Tostadas
Erin
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 (about 1)
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup chopped zucchini (about 4 oz.)
- 1/2 cup green salsa
- 3 Tbsp. chopped fresh cilantro, divided
- 4 (8-inch) fat-free flour tortillas
- Cooking spray
- 1 cup (4 oz.) shredded Monterey Jack cheese
directions
- 1
Preheat broiler.
- 2
Combine first 3 ingredients, stirring well. Heat oil in a large non-stick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken.
- 3
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.
- 4
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.
- 5
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.
- 6
Serve immediately.
Source: Dana Grunthaner
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