Chicken and Summer Vegetable Tostadas.

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

Preheat broiler.

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.

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9 responses to “Chicken and Summer Vegetable Tostadas.

  1. These look perfect for the summer.

  2. I’m glad you enjoyed these. Broilers can be funny sometimes… I have an old oven, and it takes longer to bake/broil things sometimes.
    Beautiful picture, by the way!

  3. These look so delicious and I have most of the stuff growing in my garden! I know what’s on my menu next week!

  4. Thanks for this recipe, it was a big hit with the family last night. The flavor was hearty and saucy. Thanks, Carrie

  5. I made this for dinner last night and it was so delicious! Perfect for summer Mexican night!

  6. Thanks for sharing this recipe! I made it last week and loved it! It’s easy and I felt like it was healthier because of all the veggies!

  7. I AM making these. Wow do they look great, and I love all the veg! I can make these vegetarian for my hubby with the fake chik’n strips from morning star. Perfect!

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