Chicken & Summer Vegetable Tostadas Recipe
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Category: |
Category: |
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Ingredients: |
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
1 cup fresh corn kernels (@ 2 ears)
1 cup chopped zucchini
1/2 cup salsa verde
3 tablespoons chopped fresh cilantro
4 (8 in) fat free flour tortillas
Cooking spray
3 ounces Monterey Jack cheese, shredded (@ 3/4 cup)
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Directions: |
Directions:Preheat broiler.
Combine first 3 ingredients stirring well. Heat oil in large nonstick skillet over medium high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; saute for 3 minutes. Add onion, corn, and zucchini to pan; saute for 2 minutes or until chicken is done. Stir in salsa and 2 Tablespoons of cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
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 of chicken mixture in the center of each tortilla; sprinkle each tortilla with 1/4 cup of cheese. Broil an additional 2 minutes or until cheese melts. Sprinkle with remaining cilantro. Serve immediately. |
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Personal
Notes: |
Personal
Notes: 371 calories a serving
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