Divine Chicken and Veggie Tostadas

7 steps

• Add olive oil to a large nonstick skillet and set to medium heat.
• Add red onion and saute until tender - about 4-5 minutes.
• Shuck fresh corn and using a sharp knife, slice off the fresh corn kernels from the cob. It helps to do this over a large plastic container with sides since the kernels tend to fly off sideways.
• Add corn kernels and zucchini to skillet, along with cumin and black pepper, and saute for another 3 minutes.
• Add green salsa, chopped cilantro, and cooked chopped chicken breast. Stir to mix, cover, then turn heat down to low and cook for another 3-4 minutes.
• Divide cooked mixture between 4 tostada shells. There could be extra if you don't want it heaping (it freezes well). Top with shredded Monterey jack cheese – about 2 tbsp per tostada.
• Broil on high for about 2-3 minutes. Check to make sure that tostadas do not burn. Serve & enjoy!

Total Yield = 4 tostadas
1 serving = 1 tostada

Tips:
If you like a spicy and sweet combo, use half green salsa and half peach or mango salsa.

If you don’t want to use store-bought tostadas, you can make your own. Lay corn tortillas out on a cookie sheet, then coat both sides of each tortilla with vegetable cooking spray. Bake tortillas for 6 minutes, then turn tortillas and bake another 5-7 minutes or until golden brown.

Extra sharp cheddar, pepper jack, and part-skim mozzarella cheese are good substitutes for Monterey jack cheese in this recipe.

Skinned rotisserie chicken breast tastes great in this recipe and saves time if you don't have any leftover cooked chicken.