This week, we revisited chicken dishes in the Recipe Swap since most people tend to eat a lot of chicken, and it can be hard coming up with new ways to serve it.
I was thrilled to receive this recipe from Maryanna of Taste and See. As I’ve mentioned before, we love Mexican food and sadly, it’s rare that I ever think of using chicken when I make those meals. For a girl who could eat her weight in chicken burritos if given the chance, this is a crazy fact.
This was a great quick and easy, healthy meal and despite the fact that I am broiler challenged and burnt the first 3 (THREE!) batches of tortillas, I still was able to have this dish on the table within a half hour, prep included.
Chicken and Summer Vegetable Tostadas – slightly adapted from Taste and See
- 1 1/2 tsp. Ground Cumin
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
- 2 Boneless, Skinless Chicken Breasts, cut into cubes
- 1 Red Onion, chopped
- 1 Ear of Corn, kernels removed
- 1 Medium Zucchini, diced
- 1/2 Cup Green Salsa (I used Frontera Tomatillo Salsa)
- 4 Flour Tortillas
- 1 Cup Monterey Jack Cheese, shredded
- Sour cream, for serving
- Cholula Chipotle Hot Sauce, to taste
- Cilantro, for serving
Combine cumin, salt and pepper and sprinkle over chicken. Heat a skillet over medium heat. Add the chicken and saute for 3 minutes. Add the zucchini, corn and onion, and saute for an additional 3 minutes, until chicken is done and veggies start to get soft. Stir in salsa and cook for 1 minute.
Place 2 tortillas in a single layer on a baking sheet and lightly coat with cooking spray. Keeping a watchful eye, broil the tortillas for up to 3 minutes, until lightly browned (mine took about a minute and a half). Remove from oven and top tortillas with about 3/4 cup of the chicken mixture and sprinkle with 1/4 cup cheese. Return to oven and broil for up to an additional 2 minutes, until the cheese is melted (I pulled mine after about one minute, for fear of burning down my house). Repeat with remaining tortillas. Top with a dollop of sour cream, hot sauce and cilantro.