Chicken & Summer Vegetable Tostadas

Name: Chicken & Summer Vegetable Tostadas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 2 teaspoons canola oil; 340 grams chicken breast tenders; 4 8-inchs (8-inch) fat-free flour tortillas; 3 Tbsps chopped fresh cilantro, divided; 237 milliliters fresh corn kernels (about 2 ears); 1 teaspoon ground cumin; 0 teaspoons kosher salt; 177 milliliters ounces Monterey Jack cheese, shredded (about; 237 milliliters chopped red onion (about 1); 118 milliliters salsa verde; 237 milliliters chopped zucchini

You can never have too many hor d'oeuvre recipes, so give Chicken & Summer Vegetable Tostadas a try. One portion of this dish contains roughly 29g of protein, 15g of fat, and a total of 402 calories. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. Head to the store and pick up ground cumin, monterey jack cheese, salsa verde, and a few other things to make it today. This recipe is typical of Mexican cuisine.

Instructions

Preheat broiler.

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Broiler

Combine first 3 ingredients, stirring well.

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Sprinkle the spice mixture evenly over chicken.

Ingredients you will need

Whole Chicken

Add chicken to pan; saut for 3 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Add onion, corn, and zucchini to pan; saut 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.

Ingredients you will need

Cilantro

Zucchini

Whole Chicken

Onion

Salsa

Corn

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cooking Spray

Tortilla

Whole Chicken

Cheese

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Baking Sheet

Sprinkle each serving with about 3/4 teaspoon of remaining cilantro.

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Cilantro

Serve immediately.

Equipment

Broiler

Frying Pan

Baking Sheet

Ingredients

Servings:

0teaspoons

black pepper 2teaspoons

canola oil 340grams

chicken breast tenders 48-inchs

(8-inch) fat-free flour tortillas 3Tbsps

chopped fresh cilantro, divided 237milliliters

fresh corn kernels (about 2 ears)1teaspoon

ground cumin 0teaspoons

kosher salt 177milliliters

ounces Monterey Jack cheese, shredded (about 237milliliters

chopped red onion (about 1)118milliliters

salsa verde 237milliliters

chopped zucchini

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.