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
Preparation1. 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.