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.
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
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
How to Make It
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.
Made this last night for me and my fiance...OMG so much flavor! This recipe will definitely be made again in our house :)
We aren't big fans of cilantro, so we didn't put that in. I did add in black beans and then diced up some avocado to put on afterwards once the tostada came out. Delish!!!
Excellent!! When I broiled the tortillas the first 3 minutes they puffed up and were really well done. So on the second batch, I skipped the pre-broiling and just broiled the tortillas with the chicken mixture and cheese for three minutes, and they came out perfect! Served with salsa and sour cream.
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.
I decided to try this on the spur of the moment and boy, am I glad I did! I jazzed it up a bit by using mango salsa. This is a perfect meal when you don't want to slave in the kitchen but still want good food.
This is a great weeknight meal and quick to make. Everyone loved it, and it was adaptable for my toddler and infant. Made filling into a quick quesadilla for the toddler and gave the filling to my 14mo old. It was a hit all around. However, I didn't have Monterey Jack cheese, so I used queso fresco instead. I think that will be my choice of cheese instead of the jack cheese. Melted easily in the broiler and tasted fabulous.
This dish is so delicious and so easy. I have put it on my weeknight rotation twice already. The kids and my husband love it. I omitted the cilantro, because I am not a huge fan it it. Also, I use regular red salsa instead of salsa verde.
This one might have gotten better reviews if we hadn't eaten it in the same week (and after) the recipe for soft black bean tostadas. We preferred the other recipe over this one, but agreed this one wasn't bad.
One of the best recipes I've found. I used, frozen corn, red salsa, and white onion because that's what I had on hand. Also Rudi's Whole Grain wraps with flax seed for more nutrition. Will definitely be making in the future!
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