Chicken and Summer Vegetable Tostadas

Yield

4

Cooking time

20 min
3

If you want to prepare a Mexican-inspired chicken dish, you can follow this chicken and summer vegetable tostadas recipe. This dish can be prepared in a speedy manner and in order to minimize cooking time, you can saute chicken tenders. The salsa and cilantro offer the much needed kick to the tender chicken and fresh summer vegetables. If you follow the exact guidelines, you can serve this Chicken and Summer Vegetable Tostadas for 4 people. First of all, you have to preheat broiler.

The second step is to combine canola oil, ground cumin and kosher salt. (You have to stir well to combine effectively).

Oil must be heated in a large nonstick skillet over medium-high heat.

Then, the spice mixture should be sprinkled over chicken in an even manner.

You need to add chicken to pan. Saute for 3 minutes.

Now, add onion, zucchini and corn to pan. Again saute for 2 minutes until chicken is done.

The next step is to stir in salsa and cilantro. You need to cook for 2 minutes. (You must stop when the liquid almost evaporates). You have to keep on stirring frequently.

Working with two tortillas simultaneously; you should arrange tortillas in a single layer on a baking sheet. The tortillas must be coated using cooking spray. It should be broiled 3 minutes and make sure that they turn lightly brown.

The next step is to spoon about 3/4 cup chicken mixture in the center of each tortilla. Each serving must be sprinkled with 1/4 cup cheese.

You have to broil for additional 2 minutes. (Make sure that cheese melts).

The same procedure has to be repeated with the remaining tortillas, cheese and chicken mixture.

Finally, you should sprinkle each serving with 3/4 teaspoon of remaining cilantro.

It is always advisable to serve this chicken and summer vegetable tostadas immediately.

If you want to prepare a Mexican-inspired chicken dish, you can follow this chicken and summer vegetable tostadas recipe. This dish can be prepared in a speedy manner and in order to minimize cooking ...

Ingredients

  • Ground cumin – 1 teaspoon.
  • Black pepper – 1/4 teaspoon.
  • Canola oil – 2 teaspoons.
  • Kosher salt – 1/4 teaspoon.
  • Chopped zucchini – 1 cup.
  • Chicken breast tenders – 12 ounces.
  • Fresh corn kernels – 1 cup. (About 2 ears)
  • Chopped red onion – 1 cup.
  • Cooking spray.
  • Salas Verde – 1/2 cup.
  • Monterey Jack cheese – 3 ounces. (It should be shredded).
  • Fat-free flour tortillas – 4 (8-inch).
  • Chopped fresh cilantro – 3 tablespoons. (It should be divided).
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