Chicken and Summer Vegetable Tostadas
Recipe type: Entree
Cuisine: Mexican
Serves: 4
A simple, tasty dish that makes use of fresh, summer vegetables.
  • 1 teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 teaspoons canola oil
  • 12 ounces chicken breast tenderloins, cut into bite-size pieces
  • 1 cup chopped red onion (about 1)
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 cup chopped zucchini
  • ½ cup salsa verde
  • 3 tablespoons chopped fresh cilantro, divided
  • 4 (8-inch) fat-free flour tortillas
  • Cooking spray
  • 3 ounces Monterey Jack cheese, shredded (about ¾ cup)
  1. Preheat broiler.
  2. Combine cumin, salt and pepper. Heat canola oil in a large nonstick 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.
  3. Lightly coat tortillas with cooking spray on both sides and arrange in a single layer on a baking sheet. Broil 3 minutes or until lightly browned. Spoon about ¾ cup chicken mixture in the center of each tortilla; sprinkle each serving with ¼ cup cheese. Broil 2 minutes more or until cheese melts.
  4. Repeat with remaining tortillas, chicken mixture and cheese. Sprinkle each serving with about ¾ teaspoon of remaining cilantro. Serve immediately.
Nutrition Information
Serving size: 1 tostada Calories: 158 Fat: 9.4 g Saturated fat: 4.3 g Trans fat: 0.0 g Carbohydrates: 12.9 g Sugar: 3.5 g Sodium: 439 mg Fiber: 2.1 g Protein: 7.4 g Cholesterol: 19 mg
Recipe by My Southern Health at