Chicken & Summer Vegetable Tostada

Posted by Vanessa in Cooking, June 21, 2010

We all sit down for dinner.

The Phoenix asks:  What are we having?  Nachos?

Me:  Umm, no.  They’re tostadas.  But you can call them nachos if you want.

We all start digging in.  Hungry horses, we are.

The Phoenix:  These are delicious.

Me:  Thanks.  (I smile.  Those words make me happy.  So happy.)

And a little while later:  Wow, these are delicious.

And a little while after that:  Do we have any more?

And about a minute after that:  Can you make me more of this?

So, yeah, you could say that he liked them.  And so did I.  And the little birdies too.  What an easy, delicious, healthy dinner for a weeknight din-din.  I served them with seasoned black beans and corn on the cob.

The original recipe called for zucchini instead of tomato, but I thought the tomato would give it more flavor, so I chose that route.  And, for the record, this is the first time I’ve ever served something with corn off of the cob in it.  Generally, the texture totally freaks me out, but for some reason I decided I’d just go for it this time.  And I think the corn was actually my favorite part of the tostada.  Go figure.

We actually had this originally last week, and we’re having it again tonight.  The Phoenix is pretty excited.

Me too.

Chicken and Summer Vegetable Tostadas

recipe slightly adapted from Cooking Light online
Details
  • Prep Time: 10 minutes.
  • Cook Time: 20 minutes.
  • Ready in 30 Minutes.
  • Makes: 4 Servings
Ingredients
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons canola oil
  • 12 ounces chicken breast tenders
  • 1 cup chopped red onion (about 1)
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 cup chopped roma tomatoes
  • 1/2 cup restaurant-style salsa (see appetizer section)
  • 3 tablespoons chopped fresh cilantro, divided
  • 4 (8-inch) fat-free flour tortillas (I used whole wheat ones)
  • Cooking spray
  • 1 cup shredded monterey jack cheese
Directions
  • Preheat broiler.
  • 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 tomatoes 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.

2 Responses to “Chicken & Summer Vegetable Tostada”

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