Chicken and Summer Vegetable Tostadas
Tostadas that can easily become soft tacos if you skip broiling the tortillas.
1 tsp cumin
1/4 tsp black pepper
1/4 tsp salt
2 tsps canola oil
1/2 cup salsa
12 oz chicken breast tenders
0.12 cup cilantro, chopped
1 cup corn kernels
1 cup chopped red onion
1 cup chopped zucchini
4 flour tortillas
1 cup shredded monterey jack cheese, low fat
Combine first 3 ingredients, stirring well. Heat oil in a large non-stick 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, optionally with black beans.
in 1 serving of Chicken and Summer Vegetable Tostadas.
, 38% carbs, 33% protein.
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