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Chicken Tostadas with Summer Vegetables

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Serves 4

Simple, delicious and easy to make.


1 teaspoon cumin, ground
1/4 teaspoon salt
1/4 teaspoon black pepper
12 oz. chicken breast tenders
2 teaspoon canola oil
1 onion, chopped
1 cup zucchini, chopped
2 ears corn, kernels cut off cobs
3 tablespoons fresh cilantro, chopped and divided
1/2 cup green salsa
4 flour tortillas, 8-inch
1 cup Monterey Jack cheese, shredded
Cooking spray


  1. Preheat broiler.
  2. In a small bowl, combine cumin, salt and black pepper; evenly sprinkle mixture all over chicken.
  3. Heat oil in a large nonstick skillet that is set over medium-high heat. Add chicken to skillet; saute for 3 minutes.
  4. Add onion, zucchini and corn to skillet; saute until chicken is done, about 2 minutes.
  5. Add 2 tablespoons cilantro and salsa to skillet; cook, stirring frequently, until liquid almost evaporates, about 2 minutes.
  6. Arrange two tortillas in a single layer on a baking sheet; lightly spray tortillas with cooking spray. Broil tortillas until lightly browned.
  7. Spoon 3/4 cup chicken mixture in the center of each tortilla then sprinkle with 1/4 cup cheese. Broil until cheese melts, about 2 minutes.
  8. Repeat process with remaining two tortillas.
  9. Sprinkle tostadas with remaining cilantro then serve.
Course: Dinner
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