Chicken & Veggie Tostadas


  • 2 teaspoons canola oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 12 ounces chicken breast tenders
  • 1 cup chopped red onion (about 1 onion)
  • 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 Monterey Jack cheese, shredded (about 3/4 cup)

Cooking Instructions

Step 1: Preheat your oven’s broiler.

Step 2: Combine the first 3 ingredients, stirring well.  Heat oil in a large nonstick skillet over medium-high heat.  Sprinkle the spice mixture evenly over the chicken.  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 for 2 minutes or until liquid almost evaporates, stirring frequently.

Step 3: Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray.  Broil for 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.  Serve immediately.

Enjoy these homemade chicken & veggie tostadas from MyRecipes!