You probably didn’t need a tostada recipe, but it’s good to be reminded that all kinds of veggies make great tostadas –AND quesadillas – AND tacos – and they’re wonderful any time of day. This recipe comes from Cooking Light.
Ingredients:
2 teaspoons canola oil 1 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon black pepper 12 ounces chicken breast tenders or any other protein 1 cup chopped red onion (about 1) 1 cup fresh corn kernels (about 2 ears) 1 cup chopped squash (about 4 ounces) 1/2 cup salsa, or chopped fresh tomatoes 3 tablespoons chopped fresh cilantro, divided 4 (8-inch) fat-free flour tortillas 1 cup (4 ounces) shredded Monterey Jack cheese
Preparation:
4 servings
Preheat broiler.
In a large skillet over medium-high heat, heat oil. Combine cumin, salt and pepper and sprinkle over chicken or other protein. Add chicken to pan, sauté for 3 minutes. Add onion, corn, and squash 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.