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
Servings: 4 servings
- 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)
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.