Chicken & Summer Vegetable Tostadas

Chicken & Summer Vegetable Tostadas Recipe
Photo: Johnny Autry; Styling: Cindy Barr
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.

Yield:

4 servings

Recipe from

Nutritional Information

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
Iron 1.3 mg
Sodium 740 mg
Calcium 182 mg

Ingredients

2 teaspoons canola oil
1 teaspoon ground cumin
1/4 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.

Note:

This recipe originally ran in Cooking Light August, 2006 and was updated for the November, 2012 25th anniversary issue.

Melanie Barnard,

November 2012
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