A south-of-the-border supper is ready in a snap thanks to quick-cooking chicken tenders. The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.
- 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
- 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
- Calories 371
- Fat 11g
- Satfat 4.6g
- Monofat 3.7g
- Polyfat 1.3g
- Protein 30.8g
- Carbohydrate 36.4g
- Fiber 3.9g
- Cholesterol 68mg
- Iron 1.3mg
- Sodium 740mg
- Calcium 182mg
How to Make It
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.
This recipe originally ran in Cooking Light August, 2006 and was updated for the November, 2012 25th anniversary issue.