Best Chicken And Summer Vegetable Tostadas Recipes

Chicken and Summer Vegetable Tostadas image

Provided by kitchenslave03

Categories Summer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
12 ounces chicken breast tenders
1 cup red onion, chopped
1 cup fresh corn kernels, or frozen
1 cup zucchini, chopped
1/2 cup green chili salsa
3 tablespoons fresh cilantro, divided
4 flour tortillas, 8 inch
1 cup shredded monterey jack cheese

Steps:

Preheat broiler.
Combine first 3 ingredients, stirring well. Heat oil in large nonstick skillet over med-high. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; saute 3 minute Add onion, corn and zucchini to pan; saute for 2 min or til chicken is done. Stir in salsa and 2 T cilantro. Cook 2 min or til liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange them in a single layer on baking sheet; lighty coat with cooking spray. Broil 3 min or til lightly browned. Spoon about 3/4 c chicken in center of each tortilla, sprinkle with 1/4 c cheese. Broil another 2 min or til cheese melts. Repeat with remaining ingredients. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 379.2, Fat 14.9, SaturatedFat 6.5, Cholesterol 74.9, Sodium 748.9, Carbohydrate 30.4, Fiber 3.5, Sugar 5.2, Protein 31.8

CHICKEN AND SUMMER VEGETABLE TOSTADAS image

Yield 4 servings

Number Of Ingredients 11

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 (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) fat-free flour tortillas Cooking spray 1 cup (4 ounces) shredded Monterey Jack cheese

Steps:

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.