Tasty Thursdays: Chicken and Summer Vegetable Tostadas

My cousin sent me this recipe which she found on MyRecipes and it just sounds & looks absolutely delish! The following recipes makes 4 servings.

Ingredients:

• 1 teaspoon ground cumin
• 1/4 teaspoon salt 
• 1/4 teaspoon black pepper 
• 2 teaspoons canola oil 
• 12 ounces chicken breast tenders 
• 1 cup chopped red onion (about 1) 
• 1 cup fresh corn kernels (about 2 ears) 
• 1 cup chopped zucchini (about 4 ounces) 
• 1/2 cup green salsa
• 3 tablespoons chopped fresh cilantro, divided 
• 4 (8-inch) fat-free flour tortillas 
• Cooking spray 
• 1 cup (4 ounces) shredded Monterey Jack cheese

Directions:

1. Preheat broiler.
2. 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.
3. 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.

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