Chicken & Summer Vegetable Tostadas
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.
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; saut for 3 minutes.
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.
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.