Monday, July 6, 2009

Chicken and Summer Vegetable Tostadas


I love love love these tostadas! I found this recipe on My Recipes, and have made it three times since! It is fast, easy, healthy, and delicious. I even feed the filling to my one year old daughter, and she loves it too! This recipe can be easily adapted to suit your tastes, and you could really play around with the filling. Not the prettiest dish, but it makes up for it in taste.

Chicken and Summer Vegetable Tostadas
adapted from Cooking Light

  • 1 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons canola oil
  • 1 1/4 lbs chicken breasts, cut into 1-inch pieces
  • 1 cup chopped red onion
  • 1 cup frozen corn (fresh would be awesome too)
  • 1 cup zucchini, quartered and sliced
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup green salsa
  • 1/4 cup chopped cilantro
  • 4 (8-inch) whole wheat tortillas
  • cooking spray
  • 1 cup shredded monterey jack cheese
Preheat Broiler

Combine the first 3 ingredients, and sprinkle evenly over chicken breasts. Heat oil in a large skillet, and add the chicken. Saute for 3 minutes, and add corn and onion. Saute another 2-3 minutes, or until chicken is done. Mix in zucchini and salsa, and cook 2 minutes, or until most of the liquid has evaporated, stirring frequently. Mix in cilantro, reserving a few teaspoons for garnish.

Spray tortillas with cooking spray. Working 2 at a time, broil 1-2 minutes on each side, until crisp but not browned. Spoon about 3/4 cup filling on each tortilla, and top with 1/4 cup cheese. Broil 2-3 minutes, or until cheese has melted. Top with remaining cilantro, and cut into wedges to serve.


1 comments:

Erin said...

I made those too! It was one of my earliest blog posts, last year. YUMMY!

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