Chicken and Summer Vegetable Tostadas -- These chicken and vegetable tostadas are incredibly easy to make and packed with summer vegetables. And did I mention they go perfectly with a cold glass of white wine? | wearenotmartha.com
Print Recipe

Chicken and Summer Vegetable Toastadas

These chicken and vegetable tostadas are incredibly easy to make and packed with summer vegetables. And did I mention they go perfectly with a cold glass of white wine?
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Entree
Cuisine: American, Eclectic, Mexican
Keyword: Chicken, Toastadas
Servings: 4 servings
Author: Sues

Ingredients

  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp olive oil
  • 12 oz. chicken breast tenders, chopped
  • 1 cup chopped red onion
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 cup chopped zucchini
  • 1/2 cup salsa verde (or salsa of your choice)
  • 3 Tbsp chopped fresh cilantro, divided
  • 4 flour tortillas
  • Cooking spray
  • 1 cup shredded cheddar cheese (or cheese of choice)

Instructions

  • Pre-heat broiler.
  • In a small bowl, combine the ground cumin, salt, and black pepper. Sprinkle evenly over chicken.
  • Heat oil in a nonstick skillet over medium-high heat. Add chicken to pan and saute for about 3 minutes. In the same pan, add onion, corn, and zucchini. Continue to saute until chicken is cooked through, about 2 more minutes.
  • Stir in salsa and 2 tablespoons of cilantro. Cook until the liquid has evaporated.
  • Arrange two tortillas in a single layer on a baking sheet and lightly coat with cooking spray. Place baking sheet in oven and broil for one minute. Remove from oven.
  • In the center of each lightly browned tortilla, add about 3/4 cup of the chicken and corn mixture and top with cheese. Put back in the oven and broil for 2 more minutes, until cheese is melted.
  • Repeat with remaining two tortillas.
  • Sprinkle tostadas with remaining cilantro.

Notes