Thursday, February 14, 2019

chicken & vegetabel tostadas

Happy Valentine’s Day!

As a little Valentine’s gift…for blog readers as well as to my future self who is going to be looking for this recipe, I’m sharing a little gem of a dinner idea my friend gave me that I fell in love with.
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Notice how I left the “summer” part out of the title in this blog post…because it’s February.  And these vegetables aren’t necessarily summer ones to me.  Maybe you don’t get quite in the mood for a chicken tostada when there’s snow falling outside?

BUT whatever your food mood, this chef is a mastermind because this is a really, really good simple and easy meal that we all fell in love with when I made it a couple weeks ago.  It’s from myrecipes.com and you can find it HERE, but I switched up a couple things so I’m writing the recipe here as well.

Here you go!

This is what you need:

1 tsp. cumin

1/4 tsp. kosher salt

1/4 tsp. black pepper

12 ounces chicken breast tenders cut into bite-size pieces

1 c. chopped red onion

1 c. corn kernels (can use fresh, which would be yummy and maybe the reason for “summer” in the title, but I used the sweet frozen kind from Costco and it was delish)

1 c. chopped zucchini

1/2 c. green salsa

3 tbs. fresh chopped cilantro (divided)

9-10 Mission “extra thin” yellow corn tortillas (the recipe calls for 8-inch fat free flour tortillas, but I love these ones)

1/2- 1 c. Monterey Jack cheese, shredded

Season chicken with the first three spices (cumin, kosher salt and pepper) and sauté in a little bit of olive oil over medium heat for about three minutes.

Add onion, corn, and zucchini, sauté for a little longer until chicken is done.  Stir in the salsa and 2 tbs. of the cilantro, and cook for 2 more minutes (until liquid almost evaporates).

In the meantime, arrange tortillas in a single layer on a cooking pan, spray with cooking spray, and broil for a couple minutes until lightly browned (every oven is different on timing, but broiling is fast so keep an eye on them!  Spoon the chicken mixture evenly divided onto the tortillas, sprinkle with a little cheese and return to the oven to broil for a couple more minutes until cheese melts.

Sprinkle with cilantro and serve hot and delicious.

See why I want to keep that one?  SO simple, yet so much flavor.  Add some black beans and avocado to add a little more oomph if you want.  

LOVE.

1 comment:

  1. Ooh, I want to try these! I make a buffalo chicken tostada recipe that my family loves. I am excited to try a new spin with this recipe.

    Speaking of recipes, I just made your bundt cake recipe for dessert tonight (Valentine's day!). It was so easy to make and the batter was tasty. Can't wait to eat it tonight. Thank you for sharing great recipes!

    ReplyDelete

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