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Chicken and Summer Vegetable Tostadas


  • 1 tsp. cumin
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tsp. canola oil
  • 12 oz. chicken tenderloins, cut into bite-sized pieces
  • 1 cup red onion, chopped
  • 1 cup corn
  • 1 cup zucchini, chopped
  • 1/2 cup green (tomatillo) salsa
  • 3 Tbsp. fresh cilantro, divided
  • 4 (8-inch) flour tortillas (whole wheat works too, OR, if you want to go even simpler, you can buy prepared tostadas)
  • cooking spray
  • 1 cup shredded Monterey Jack


Combine cumin, salt & pepper in a small bowl and sprinkle mixture evenly over chicken pieces.

Heat 2 tsp. canola oil in a medium skillet over medium-high heat. Add chicken to the pan and saute for 3 minutes.

Add onion, corn and zucchini to the pan and cook for 2 minutes, or until chicken is done.

Stir in the salsa and 2 Tbsp. of the cilantro. Cook for 2 minutes or until liquid almost evaporates, stirring frequently. Remove chicken mixture to a bowl and set aside.

Wipe out the pan with a paper towel, lightly spray with cooking oil and toast tortillas in pan until browned. Cut into quarters.

Spoon chicken mixture into the center of each tortilla and spinkle each with 1/4 cup of the cheese. Pop in the microwave for a few seconds to melt the cheese, if necessary. Sprinkle with remaining cilantro.

Copyright 2004-2021 Elizabeth Shiver