Recipe Review: Chicken and Summer Vegetable Tostadas


Source: Adapted from Cooking Light


1 tsp ground cumin

1/4 tsp each salt and pepper

non-stick cooking spray

1 lb chicken breast, chopped

1 red onion, chopped

1 c fresh corn kernels

1 c zucchini, chopped (about 1 medium)

1/2 c salsa verde

3 tbs chopped fresh cilantro

4 whole wheat flour tortillas

4 oz. shredded fat free mozzarella cheese


Combine cumin, salt and pepper. Rub into chicken. Heat skillet and coat with cooking spray. Add chicken to skillet and saute for 3 – 5 minutes. Add onion, corn, zucchini to skillet. Saute for 2- 3 minutes or until chicken is cooked. Stir in salsa and cilantro and cook until most liquid is evaporated.

In another pan, heat one tortilla for 2 minutes and flip it over for another 2 minutes. Add 1/4 of the chicken mixture, and cover with 1 oz cheese. Cook until tortilla is crisp and cheese is melty. Repeat with other 3 tortillas. Serve immediately.

Serves 4. 7 PointsPlus per tostada. Serve with 1/2 cup black beans (2 PointsPlus)

Review: This was super easy to make, took about 15 minutes total, and very filling. I liked the salsa verde; it was a nice change of pace. Way to get some veggies into dinner!


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