Labadie Recipe Database

Name Chicken and Summer Vegetable Tostadas Number of People 4 List of Ingredients 1 tsp. ground cumin 1/4 tsp. salt 1/4 tsp. black pepper 2 tsp. canola oil 12 oz. chicken breast tenders 1 cup chopped red onion 1 cup fresh or frozen corn kernels 2 cups chopped zucchini (about 8 oz.) 1/2 cup green salsa 4 whole wheat tortillas or fat-free flour tortillas cooking spray 1 cup shredded Monterey Jack cheese Description Preheat broiler. Combine first 3 ingredients, stirring well.  Heat oil in a 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 T. 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 abut 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 with other tortillas.  Sprinkle each tortilla with fresh cilantro. Time 35 minutes Difficulty (1-5) 2 Notes Per serving:  calories 398, fat 13.1g., iron 1.4mg., cholesterol 75mg., calcium 236mg., carbohydrate 36.7g., sodium 799mg., protein 32.5 g., fiber 3.1 g Serve with black beans or beans with rice. Image