I saw this recipe on Cooking Light a few weeks ago and it looked so good to me. But as soon as I read "zucchini" my first thought was "my husband won't eat it." He's not a vegetable person at all. If it's not a potato or corn he probably doesn't want it. I decided to make it anyway, hoping he would like it. After all, zucchini is such a mild tasting vegetable. When dinner was ready tonight, my husband's first question was "what's in it?" When I started rattling off ingredients, he automatically gave me a look when I said zucchini, as I expected. But he gave it a try and said he actually liked it even though he thought he wouldn't. That just goes to show you should always try something before assuming you don't like it. I happened to love this recipe. It was easy and a very tasty combination of flavors. It's a keeper for me!
Chicken and Summer Vegetable Tostadas
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.
Nutritional InformationCALORIES 398(30% from fat); FAT 13.1g (sat 5.9g,mono 4.1g,poly 1.2g); PROTEIN 32.5g; CHOLESTEROL 75mg; CALCIUM 236mg; SODIUM 799mg; FIBER 3.1g; IRON 1.4mg; CARBOHYDRATE 36.7g
Original Source: Cooking Light