Farm To Table in 20 Minutes
Farm to Table in 20 Minutes – Summer Vegetable Tostadas
‘Tis the season of Farmer’s Markets! This is my favorite time of year. I cannot get enough of the fresh, in-season fruits and veggies. If you’re like me, you’re constantly searching for easy weeknight meals. When you workout after work, the last thing you want to do is go home and cook for a few hours. This Cooking Light recipe is one of my favorites because it’s so easy and delicious. Adding fresh lime, cilantro and avocado on top makes it taste like Summer any time of year.
If you want to make this recipe even shorter, opt for rotisserie or leftover chicken. Just pull chunks from a quarter of it and toss a little cumin on it before adding it to the pan.
I also love changing this one up by using Whole Foods Market’s jarred Mango Pineapple Salsa by their house 365 Brand that can be found in the chip aisle. It’s a family favorite in our house to use that instead of the salsa verde recommended in the recipe. The last thing to note is skip the fat free tortillas – do the real deal. Trader Joe’s has the best tortillas if you’re not making your own (who has time for that?!).
· 2 teaspoons canola oil
· 1 teaspoon ground cumin
· 1/4 teaspoon kosher salt
· 1/4 teaspoon black pepper
· 12 ounces chicken breast tenders
· 1 cup chopped red onion (about 1)
· 1 cup fresh corn kernels (about 2 ears)
· 1 cup chopped zucchini
· 1/2 cup salsa verde
· 3 tablespoons chopped fresh cilantro, divided
· 4 (8-inch) fat-free flour tortillas
· Cooking spray
· ¾ c Monterey Jack shredded
Step 1 Preheat broiler.
Step 2 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.
Step 3 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.
This recipe originally ran in Cooking Light August, 2006 and was updated for the November, 2012 25th anniversary issue.
For nutritional information look here: https://www.myrecipes.com/recipe/chicken-summer-vegetable-tostadas
Photo: Johnny Autry; Styling: Cindy Barr