Chicken and Summer Vegetable Tostadas
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 368.3
- Total Fat: 13.1 g
- Cholesterol: 72.0 mg
- Sodium: 824.2 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 3.7 g
- Protein: 30.5 g
View full nutritional breakdown of Chicken and Summer Vegetable Tostadas calories by ingredient
Introduction
Taken from cookinglight.com Taken from cookinglight.comNumber of Servings: 2
Ingredients
-
1 tsp ground cumin
1/8 tsp salt
1/8 tsp black pepper
1 tsp olive oil
6 oz chicken breast
1/2 cup chopped red onion
1/2 cup fresh corn kernels
1/2 cup chopped zucchini
1/4 cup green salsa
2 tablespoons fresh cilantro, divided
2 fat free flour tortillas
cooking spray
1/2 cup shredded monterey jack cheese
Directions
Preheat broiler.
Combine first 3 ingedients, stirring well. Heat oil in a large non-stick skillet over medium-high heat. Sprinkle the spices evenly ober the chicken. Add chicken to the pan, saute for 3 minutes, Add onion, corn, and zucchini to pan; saute for 2 minutes or until chicken is done. Stir in salsa and 1 table spoon cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooing spray. Broil 3 minutes or until lightly browned. Divide chicken mixture and put in the center of each tortilla; sprinkle each with 1/4 cup of cheese. Broil an additional 2 minutes or until cheese melts. Sprinkle each tortilla with remaining cilantro. Serve immediately.
Makes two servings, one tortilla each.
Number of Servings: 2
Recipe submitted by SparkPeople user CHUCKO326.
Combine first 3 ingedients, stirring well. Heat oil in a large non-stick skillet over medium-high heat. Sprinkle the spices evenly ober the chicken. Add chicken to the pan, saute for 3 minutes, Add onion, corn, and zucchini to pan; saute for 2 minutes or until chicken is done. Stir in salsa and 1 table spoon cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
Arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooing spray. Broil 3 minutes or until lightly browned. Divide chicken mixture and put in the center of each tortilla; sprinkle each with 1/4 cup of cheese. Broil an additional 2 minutes or until cheese melts. Sprinkle each tortilla with remaining cilantro. Serve immediately.
Makes two servings, one tortilla each.
Number of Servings: 2
Recipe submitted by SparkPeople user CHUCKO326.