Wednesday, August 6, 2008

Summer Vegetable Tostadas

Posted by Erin Wilburn / 1 comment » / chicken, csa

I’m a proud member of a CSA (Community Supported Agriculture). It’s been an enjoyable experience. Sometimes it’s challenging, but it has really helped me to broaden my cooking, and really learn how to cook in season. Here’s a recipe that uses great summer veggies, zucchini & corn I cut off the cob!

Overall we really liked this.  I know I did any way.  It definitely did make 4 servings.  I only ate 1, but The Boy had two.  I served it with refried beans (I LOVE refried beans).  This one’s a keeper!

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Chicken and Summer Vegetable Toastadas

from Cooking Light
Yield: 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 (we're not cilantro fans, so I skipped this)
4 (8-inch) fat-free flour tortillas
Cooking spray
1 cup (4 ounces) shredded Monterey Jack cheese

Directions:

Preheat broiler.

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.

CALORIES: 398 (30% from fat); FAT 13.1g (sat 5.9g,mono 4.1g,poly 1.2g); IRON 1.4mg; CHOLESTEROL 75mg; CALCIUM 236mg; CARBOHYDRATE 36.7g; SODIUM 799mg; PROTEIN 32.5g; FIBER 3.1g

Posted by Erin Wilburn on August 6, 2008
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