Sunday, April 6, 2014

Chicken and Vegetable Tostadas

One of my favorite things about the change of seasons is the availability of fresh produce.  I love spring and summer produce!  Here's one of my favorite Cooking Light recipes.  It's even great for making ahead.

Chicken and Summer Vegetable Tostadas

2 boneless, skinless chicken breasts 
2 ears of corn, removed from cob
1/2 red onion, diced
2 zucchini, diced
1 yellow squash, diced
1/2 c. salsa verde
1 c. shredded monterrey jack cheese
salt, pepper, cumin to taste
10-12 flour tortillas
Cilantro, optional

Dice chicken breasts into bite sized pieces and saute in olive oil until cooked through.
Season with cumin, salt and pepper.
Remove chicken from heat.  Set aside.
Add  another tbsp of olive oil to the pan, and saute vegetables until tender.
Add chicken to the vegetables and stir in salsa.
Add more salt, pepper and cumin to taste.

At this point, you can cool and refrigerate the mixture if you're planning to make it ahead.  The mixture is also yummy to eat with tortilla chips.

If you're ready for dinner…
Place 2-3 tortillas on a sheet tray and broil each side for 1-2 minutes.  Top each tortilla with chicken/veggie mixture and broil another 2 minutes.  Top with cheese and broil another minute until the cheese melts.  Garnish with cilantro, if desired.  
*I only broil 2-3 at a time, because they will burn quickly.

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