|Servings||Prep Time||Cook Time|
|4||0 mins||0 mins|
|2.||Combine first 3 ingredients, stirring well. Heat oil in a large non-stick skillet over medium-high heat.|
|3.||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.|
|4.||Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.|
|5.||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.|
|6.||Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese.|
|7.||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.|
|8.||Serve immediately, optionally with black beans.|
There are 414 calories in 1 serving of Chicken and Summer Vegetable Tostadas.
Calorie split: 29% fat, 38% carbs, 33% protein.
|Serving Size||1 serving|