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

 

Ingredients

• 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 

 

Preparation

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