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Chicken Veggie Tostadas

Description Recipe

Yield: 2-3 servings

1
teaspoon ground cumin
¼
teaspoon salt
¼
teaspoon black pepper
2
teaspoons olive oil
12
ounces chicken breast tenders (I diced up the chicken into bite-size pieces before cooking)
1
cup chopped red onion (I omitted)
1
cup fresh corn kernels (I used frozen)
1
cup chopped zucchini (about 4 ounces)
½
cup salsa
3
tablespoons chopped fresh cilantro, divided
4
(8-inch) fat-free flour tortillas (I used 2 soft taco sized flour tortillas)
Cooking spray
1
cup (4 ounces) shredded Monterey Jack cheese (I used cheddar)
(I also added a can of black beans, drained and rinsed)

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 (and beans-if using) 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 ¾ cup chicken mixture in the center of each tortilla; sprinkle each serving with ¼ 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 ¾ teaspoon of remaining cilantro. Serve immediately. (I also topped mine with shredded lettuce and diced tomatoes)