Tasty Tuesday- Chicken & Summer Vegetable Tostadas

The hot summer is upon us! Taco Tuesday is a wonderful way to spice up your weekly menu.  It’s simple, fresh and easy to make! Something about fresh vegetables in the summer that makes you feel so good. Try serving some black beans or fresh guacamole with it! MMM Good!

Ingredients:

• 2 teaspoons canola oil
• 1 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 12 ounces chicken breast tenders
• 1 cup chopped red onion (about 1)
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup chopped zucchini
• 1/2 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 3/4 cup

Chef’s Note! Also is great with fish and Steak!

Step 1:
Preheat broiler.

Step 2:
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; 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.

Step 3:

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 about 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 procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

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