Chicken & Summer Vegetable Tostadas
.
Yield
4 servingsPrep
10 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
canola oil
|
|
| 12 | ounces |
chicken breasts
tenders |
|
| 1 | cup |
red onion
chopped red |
|
| 1 | cup |
corn
fresh |
|
| 1 | cup |
zucchini
chopped |
|
| ½ | cup |
green salsa
|
* |
| 3 | tablespoons |
cilantro
chopped fresh, divided |
|
| 4 | each |
flour tortillas (8 inch)
fat-free |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 1 | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
cumin
ground |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1E+1 | ml |
canola oil
|
|
| 346.8 | ml/g |
chicken breasts
tenders |
|
| 237 | ml |
red onion
chopped red |
|
| 237 | ml |
corn
fresh |
|
| 237 | ml |
zucchini
chopped |
|
| 118 | ml |
green salsa
|
* |
| 45 | ml |
cilantro
chopped fresh, divided |
|
| 4 | each |
flour tortillas (8 inch)
fat-free |
*
|
| 1 | x |
nonstick cooking spray
|
* |
| 237 | ml |
monterey jack cheese
shredded |
|
Directions
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 ¾ cup chicken mixture in the center of each tortilla; sprinkle each serving with ¼ 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 ¾ teaspoon of remaining cilantro.
Serve immediately.
