Friday, August 6, 2010

Summer Vegetable and Chicken Tostadas

I hope you're enjoying my eats! I have another one for you today that Aaron & I had for lunch today... delish! These tostadas taste very fresh, and you can switch 'em up as much as you like to suit your tastes, but we like 'em "as is" :)


  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons canola oil
  • 12 ounces chicken breast tenders
  • 1 cup chopped red onion
  • 1 cup corn kernels
  • 1 cup chopped zucchini
  • 1/2 cup green salsa (salsa verde)
  • 3 tablespoons chopped fresh cilantro, divided
  • 4 tortillas (we like to use whole wheat)
  • Cooking spray
  • 1 cup (4 ounces) shredded Monterey Jack cheese


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 with extra salsa and/or sour cream.

As for changing it up, you could certainly change the veggies to almost anything- green pepper, red pepper, yellow pepper, jalapenos, poblanos, some green onions.

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