Dish is very good. Recipe is a little off, since it does not tell you to dice or shred the chicken. You, also don't want to combine the first three ingredients. It's the next three after the oil. I added the black beans into the mixture and added extra salsa verde. My husband loved it. Be careful when broiling the tortillas. It does not take 3 minutes, and they burn very quickly.
Chicken & Summer Vegetable Tostadas
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.
More From Cooking Light
- Calories: 371
- Fat: 11g
- Saturated fat: 4.6g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 1.3g
- Protein: 30.8g
- Carbohydrate: 36.4g
- Fiber: 3.9g
- Cholesterol: 68mg
- Iron: 1.3mg
- Sodium: 740mg
- Calcium: 182mg
- 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)
- 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.
This recipe originally ran in Cooking Light August, 2006 and was updated for the November, 2012 25th anniversary issue.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes