Chicken and Summer Vegetable Tostadas Do you have left-over corn-on-the-cob? Do you need to use up zucchini that are just a little too large for other dishes? Combine them both in these fun tostadas, perfect for a summer night.
2 tsp. canola oil
1 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. black pepper
12 ounces chicken breast tenders
3 oz. Monterey Jack cheese, shredded (about 3/4 cup)
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 Tbsp. chopped, fresh cilantro, divided
4 (8-inch) fat-free flour tortillas
Combine ground cumin, kosher salt and pepper, stir 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 about 3 minutes and flip.
Add onion, corn and zucchini to pan; sauté for 2 minutes or until chicken is cooked through. Stir in salsa and 2 Tbsp. cilantro. Cook additional 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 1/2 Tbsp. cheese.
Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture and cheese. Sprinkle each serving with remaining cilantro. Serve immediately.
Makes 4 servings; serving size: 1 tostado
Per Serving: 371 calories; 11 g fat (4.6 g saturated fat); 36.4 g carbohydrates; 30.8 g protein