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id 493
Name Chicken and Summer Vegetable Tostadas
Main Dish Category Main Dish
Secondary Dish Category Poultry,
Main Ingredient Chicken
Other Ingredient Zucchini
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
Cooking Type StoveTop and Baking
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.
Origin Cooking Light, August 2006
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