Chicken and Summer Vegetable Tostadas

August 27, 2007


I saw this recipe on Cooking Light a few weeks ago and it looked so good to me. But as soon as I read “zucchini” my first thought was “my husband won’t eat it.” He’s not a vegetable person at all. If it’s not a potato or corn he probably doesn’t want it. I decided to make it anyway, hoping he would like it. After all, zucchini is such a mild tasting vegetable. When dinner was ready tonight, my husband’s first question was “what’s in it?” When I started rattling off ingredients, he automatically gave me a look when I said zucchini, as I expected. But he gave it a try and said he actually liked it even though he thought he wouldn’t. That just goes to show you should always try something before assuming you don’t like it. I happened to love this recipe. It was easy and a very tasty combination of flavors. It’s a keeper for me!

Chicken and Summer Vegetable Tostadas

Ingredients

1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil (I used olive oil)
12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini (about 4 ounces)
1/2 cup green salsa (I used 1/2 cup red salsa)
3 tablespoons chopped fresh cilantro, divided (Omitted, not a fan of cilantro)
4 (8-inch) fat-free flour tortillas (I used 2 10″ tortillas)
Cooking spray
1 cup (4 ounces) shredded Monterey Jack cheese (I used mexican cheese)

Preparation

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; 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.

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.

Yield

4 servings

writeNutrient();

Nutritional Information

CALORIES 398(30% from fat); FAT 13.1g (sat 5.9g,mono 4.1g,poly 1.2g); PROTEIN 32.5g; CHOLESTEROL 75mg; CALCIUM 236mg; SODIUM 799mg; FIBER 3.1g; IRON 1.4mg; CARBOHYDRATE 36.7g


Original Source: Cooking Light

Advertisements

2 Responses to “Chicken and Summer Vegetable Tostadas”

  1. Kayte Says:

    this looks an sounds delicious! i am saving this recipe 🙂

  2. Cara Says:

    That’s wonderful that your husband tried something new and liked it.. maybe he’s on the path to being not-so-picky!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: