Chicken and Summer Vegetable Tostadas

Ingredients

• 1 tsp cuminNutrition
• 1/4 tsp black pepperNutrition
• 1/4 tsp saltNutrition
• 2 tsps canola oilNutrition
• 1/2 cup salsaNutrition
• 12 oz chicken breast tendersNutrition
• 0.12 cup cilantro, choppedNutrition
• 1 cup corn kernelsNutrition
• 1 cup chopped red onionNutrition
• 1 cup chopped zucchiniNutrition
• 4 flour tortillasNutrition
• 1 cup shredded monterey jack cheese, low fatNutrition

Directions

1. 1Pre-heat broiler.
2. 2Combine first 3 ingredients, stirring well. Heat oil in a large non-stick skillet over medium-high heat.
3. 3Sprinkle 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.
4. 4Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
5. 5Working 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.
6. 6Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese.
7. 7Broil 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.
8. 8Serve immediately, optionally with black beans.

Nutrition per serving

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