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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

  1. Preheat broiler.
  2. Combine cumin, salt, and pepper stirring well.
  3. Heat oil in a large nonstick skillet over medium-high heat.
  4. Sprinkle the spice mixture evenly over chicken.
  5. Add chicken to pan; sauté for 3 minutes.
  6. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done.
  7. Stir in salsa and 2 tablespoons cilantro.
  8. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
  9. Arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned.
  10. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese.
  11. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese.
  12. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro.
  13. Serve immediately.

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