Chicken and summer veggie tostados
WOW! If you're looking for an easy/tasty/healthy/homemade dinner ... look no further. I randomly stumbled upon this Cooking Light recipe, and I am so grateful that I did! It's not often we say this, but the reviews did not lie. These chicken and summer veggie tostados were a huge hit among our family, and with summer (finally) arriving in Raleigh, it was the perfect dish for a hot night on the porch. This is largely based on the CL recipe, but I made some tweaks to punch up the flavor, especially since cumin is a favorite spice. I also added a thin layer of refried beans to the broiled tortillas (before topping with chicken + cheese mixture). But it's completely optional, and while we served ours with a big salad, CL recommends a side of black beans. #YouDoYou
The mixture is so good (and versatile), you could turn this into quesadillas, tacos, burritos ... the options are endless. The tostados are yummy, though, so we'll be sticking with these. Kids will also enjoy helping to assemble them, and this dish would even make for a great dinner party. Everything can be ready to go, and then just pop them in the oven when you're ready to eat. Who needs takeout when can make these?! Healthy and delicious. Done and done.
Natalie & Ashley
2 teaspoons canola oil
2 - 3 tablespoons ground cumin (or tweak to your liking)
1/4 teaspoon kosher salt (tweak as needed)
1/4 teaspoon black pepper (tweak as needed)
12 ounces chicken breast tenders (we substituted chicken breasts)
1 cup chopped red onion
1 cup fresh corn kernels (used a canned corn to save time)
1 cup chopped zucchini
1/2 to 1 cup salsa verde (adjust to your liking)
3 tablespoons chopped fresh cilantro, divided
4 (8-inch) flour tortillas
Refried beans (optional)
3 ounces Monterey Jack cheese, shredded (about 3/4 cup to 1 cup if you want them cheesier)
Combine cumin, salt and pepper, 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. Remove chicken and shred. Return to pan. 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. Add a thin layer of refried beans to the tortilla, if you'd like. 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.