Chicken and Summer Vegetable Tostadas

Ingredients:

• 1 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tsp canola oil
• 12 oz chicken breast tenders
• 1 C chopped red onion (about 1)
• 1 C fresh corn kernels (about 2 ears)
• 1 C chopped zucchini (about 4 ounces)
• 1/2 C green salsa
• 3 Tbsp chopped fresh cilantro, divided
• 4 (8-inch) fat-free flour tortillas
• Cooking spray
• 1 C (4 oz) shredded Monterey Jack cheese

Directions:

• Preheat broiler.

• 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.

• 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 1/4 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.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 398
  

Rating:
Comments:

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