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Chicken and Summer Vegetable Tostadas

Ingredients:
○ 1 lb. tray of Old Neighborhood Shaved Chicken Breast
○ 1 teaspoon ground cumin
○ 1/4 teaspoon salt
○ 1/4 teaspoon black pepper
○ 2 teaspoons canola oil
○ 1 red onion, chopped
○ 1 cup fresh corn kernels (about 2 ears)
○ 1 cup zucchini, chopped
○ 1/2 cup green salsa
○ 3 tablespoons fresh cilantro, chopped
○ 4 flour tortillas
○ Cooking spray
○ 1 cup shredded Monterey Jack cheese
Instructions:
  1. Preheat broiler.
  2. Heat oil in a large nonstick skillet over medium-high heat. Combine the cumin, salt and the pepper in a small bowl, and sprinkle the spice mixture evenly over chicken.
  3. Add chicken to pan and sauté for 2 minutes.
  4. Add onion, corn, and zucchini to pan and sauté  until chicken is done.
  5. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
  6. 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.
  7. 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.
  8. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Adapted from a recipe by Melanie Barnard, Cooking Light 

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