Thursday, July 21, 2011

Chicken and Summer Vegetable Tostadas

I got this recipe from Cooking Light. It is delicious and would be really easy to adapt with whatever you had on hand. I think it would be good to use a red salsa and red bell peppers or use pepper jack for extra kick. They could also be made on a griddle or in a skillet so you wouldn't have to heat up the oven. It also helps hide those vegetables that kids don't like to eat because they are covered in cheese. :)

Chicken and Summer Vegetable Tostadas


1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
12 ounces chicken breast tenders cut into bite-sized pieces
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini (about 4 ounces)
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
4 (8-inch)flour tortillas
Cooking spray
1 cup (4 ounces) shredded Monterey Jack cheese

1. Preheat broiler.
2. 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.
3. 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. Turn tortilla over and 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.
4. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

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