Chicken & Summer Vegetable Tostadas Recipe

Chicken & Summer Vegetable Tostadas Recipe - A south-of-the-border supper is ready in a snap thanks to quick-cooking chicken tenders. The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans. #chickenrecipe #summerrecipe #summerfood #tostadas #vegetablerecipe #easychickenrecipe #chickentenders #dinnerrecipe #maindish

Chicken & Summer Vegetable Tostadas Recipe - A south-of-the-border supper is ready in a snap thanks to quick-cooking chicken tenders. The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans. #chickenrecipe #summerrecipe #summerfood #tostadas #vegetablerecipe #easychickenrecipe #chickentenders #dinnerrecipe #maindish

Ingredients: 
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)
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)

Instructions:
First, preheat broiler.
Then, 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; 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 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.
Serve immediately.
Enjoy!

Recipe adapted from: myrecipes.com

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