SPHIS Home » Gray Street Farmers Market » Recipes » Chicken & Summer Vegetable Tostadas
Chicken & Summer Vegetable Tostadas
Makes 4 Servings
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
- 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) flour tortillas
- Cooking spray
- ¾ cup ounces Monterey Jack cheese, shredded
Instructions
- Preheat broiler.
- Combine cumin, salt, and pepper 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.
- 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.
