Chicken and Summer Vegetable Tostadas
Tostadas that can easily become soft tacos if you skip broiling the tortillas.
||Combine first 3 ingredients, stirring well. Heat oil in a large non-stick 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, optionally with black beans.
There are 414 calories in 1 serving of Chicken and Summer Vegetable Tostadas.
Calorie split: 29% fat, 38% carbs, 33% protein.
Amount Per Serving
% Daily Values*
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