Thursday, October 25, 2012

Tostada Technique

I never order tostadas when I dine out and I have avoided making them until this recipe, because to be honest; I just didn't know what to do with them.  I mean, a taco should be rolled up and eaten or at least folded in half - "How do you manage eating a taco on a flat shell?", I wondered!  The reason I even decided to take the plunge and make this recipe was because of the ingredient list.  I love corn and zucchini and figured adding cheese and sour cream to them couldn't hurt. Even up until the point when I served this dish I wasn't sure how to go about eating a tostada.  But as I sat down to my plate I asked Forrest that exact question and he said, "You eat it like a pizza!" And that is what we did.  Not sure if it is proper protocol, but we just picked it up and ate it like a mini pizza.  And it was super delicious!  Make these soon!

Chicken and Summer Veggie Tostadas
Adapted from Cooking Light November 2012



  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cajun seasoning 
  • 12 ounces chicken breast tenders
  • 1 cup chopped red onion (about 1)
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 cup chopped zucchini
  • 1/2 cup salsa verde
  • 3 tablespoons chopped fresh cilantro, divided
  • 4 (8-inch) fat-free flour tortillas
  • Cooking spray
  • 3 ounces Pepper Jack cheese, shredded (about 3/4 cup)
  • 1 Tbs of Fat Free Sour Cream 



1. Preheat broiler.

2.  Heat oil in a large nonstick skillet over medium-high heat.  Combine next 4 ingredients, stirring well.  Sprinkle the spice mixture evenly over chicken.

3.  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 4 minutes or until liquid almost evaporates, stirring frequently.

4.  Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray on each side. Broil 3 minutes or until lightly browned, flipping after 1 1/2 minutes.

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 and a drizzle of sour cream ( I just put my sour cream in a ziplock bag and snipped the end to put it on the tostada). Serve immediately.

Click Here for My Adapted Printable Recipe


Woody said...

It was like little mexican pizza!

Laura said...

Mrs. Renfro's green salsa(jalapeno-warning very hot)makes the best green salsa. Would be delicious on this.

Angie said...

Those look awesome! I love your blog--so many great recipes.

Spryte said...

LOL! That's the exact reason that I've never ordered or made tostadas too!!

Hillary Miller said...

Hi Elizabeth,
I can’t believe that is a healthy food!
Look at that Chicken and Summer Veggie Tostadas! I mean, people wouldn’t believe it too. LOL
Thank for the recipe, anyway. ;)
Have you ever heard about food photography site called ?
Your pics should be on the Food Porn home page, that's for sure!