This recipe says it makes 4 servings, and each serving is 1 tostada. I was a little worried that I wouldn’t have enough food. But I was able to make 8 tostadas out of this, and there was a little “chicken” mixture left over! I used a bag of Morningstar Farms Chik’n Strips instead of the chicken, and I think it turned out fine. I just added them to the pan frozen, and browned them up a bit. My 5 year old really liked this recipe, and he ate 2 tostadas by himself! It was a little bland for me, but I might make it again and just spice it up somehow.
Chicken & Summer Vegetable Tostadas
(Cooking Light, Nov. 2012)
time needed: about 15 min.
2 tsp canola oil
1 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp black pepper
12 ounces chicken breast tenders (I used 1 bag of Morningstar Farms Chik’n Strips)
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)- I used 1 cup of frozen corn
1 cup chopped zucchini
1/2 cup salsa verde
3 tbsp chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
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.