Chicken Summer Veggie Tostados

Chicken Summer Veggie Tostados
Chicken Summer Veggie Tostados

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    teaspoons canola oil

  • 1

    teaspoon ground cumin

  • 1/4

    teaspoon kosher salt

  • 1/4

    teaspoon black pepper

  • 12

    ounces chicken breast tenders

  • 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

    tablespoons chopped fresh cilantro, divided

  • 4

    (8-inch) fat-free flour tortillas $

  • Cooking spray

  • 3

    ounces Monterey Jack cheese, shredded (about 3/4 cup)

Directions

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.

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