Chicken and Summer Vegetable Tostadas
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4.92 ml ground cumin
- 1.23 ml salt
- 1.23 ml pepper
- 9.85 ml canola oil
- 340.19 g chicken breast tenders
- 236.59 ml red onion, chopped
- 236.59 ml fresh corn kernels, or frozen
- 236.59 ml zucchini, chopped
- 118.29 ml green chili salsa
- 44.37 ml fresh cilantro, divided
- 4 flour tortillas, 8 inch
- 236.59 ml shredded monterey jack cheese
directions
- Preheat broiler.
- Combine first 3 ingredients, stirring well. Heat oil in large nonstick skillet over med-high. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; saute 3 minute Add onion, corn and zucchini to pan; saute for 2 min or til chicken is done. Stir in salsa and 2 T cilantro. Cook 2 min or til liquid almost evaporates, stirring frequently.
- Working with 2 tortillas at a time, arrange them in a single layer on baking sheet; lighty coat with cooking spray. Broil 3 min or til lightly browned. Spoon about 3/4 c chicken in center of each tortilla, sprinkle with 1/4 c cheese. Broil another 2 min or til cheese melts. Repeat with remaining ingredients. Sprinkle with remaining cilantro.
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RECIPE SUBMITTED BY
I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.