Chicken and Summer Vegetable Tostadas- Cooking Light

Yield: 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 zucchini (about 4 ounces)

· 1/2 cup green salsa

· 3 tablespoons chopped fresh cilantro, divided

· 4 (8-inch) fat-free flour tortillas

· Cooking spray

· 1 cup (4 ounces) shredded Monterey Jack cheese

Preparation

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 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.