Chicken and Summer Vegetable Tostadas
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Chicken and Summer Vegetable Tostadas at home. This recipe serves 8 and costs $1.1 per serving. Watching your figure? This gluten free recipe has 195 calories, 13g of protein, and 9g of fat per serving. 426 people found this recipe to be delicious and satisfying. It is brought to you by Mountain Mama Cooks. It is perfect for The Fourth Of July. Head to the store and pick up fresh cilantro, chili powder, green salsa, and a few other things to make it today. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is good. If you like this recipe, you might also like recipes such as Chicken & Summer Vegetable Tostadas, Chicken & Summer Vegetable Tostadas, and Chicken and Summer Vegetable Stew.
Servings: 8
Ingredients:
3/4 lb chicken organic cutlets, thinly sliced
1/2 teaspoon ground chili powder
1/2 cup corn kernels from the cob
coconut oil for frying
8 corn tortillas
2 tablespoons minced fresh cilantro
6 tablespoons your favorite green salsa
1/2 teaspoon ground cumin
1/2 cup shredded jack cheese
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup sliced spring onions
1/2 cup diced tomato
1 cup diced zucchini
Equipment:
sauce pan
paper towels
bowl
frying pan
stove
broiler
Cooking instruction summary:
Heat enough oil in a heavy bottomed sauce pan that you can fry tortillas in (1/2-inch if suffice). Fry tortillas about 1 minute per side until just starting to brown. Remove from pan and transfer to a paper towel lined plate to drain. Meanwhile, mix chicken, olive oil, cumin, chili powder, oregano and salt in a large bowl. Mix to coat the chicken. When done frying tortillas, drain all the coconut oil off and put pan back on stove top over medium heat. Add chicken and cook 3-5 minutes. Add zucchini, onions, and corn. Cook -3 minutes more. Add green salsa, turn heat to high and cook 1-2 minutes until most of the salsa has reduced. Add tomatoes and cilantro, stir and turn off the heat. Add 1 tablespoon of shredded jack cheese to each corn tortilla and put under broiler for 1-2 minutes until cheese is melted. Top each tortilla with 1/8 of the chicken and vegetable mixture. Add additional cilantro and serve with a wedge of lime.
Step by step:
1. Heat enough oil in a heavy bottomed sauce pan that you can fry tortillas in (1/2-inch if suffice). Fry tortillas about 1 minute per side until just starting to brown.
2. Remove from pan and transfer to a paper towel lined plate to drain. Meanwhile, mix chicken, olive oil, cumin, chili powder, oregano and salt in a large bowl.
3. Mix to coat the chicken. When done frying tortillas, drain all the coconut oil off and put pan back on stove top over medium heat.
4. Add chicken and cook 3-5 minutes.
5. Add zucchini, onions, and corn. Cook -3 minutes more.
6. Add green salsa, turn heat to high and cook 1-2 minutes until most of the salsa has reduced.
7. Add tomatoes and cilantro, stir and turn off the heat.
8. Add 1 tablespoon of shredded jack cheese to each corn tortilla and put under broiler for 1-2 minutes until cheese is melted. Top each tortilla with 1/8 of the chicken and vegetable mixture.
9. Add additional cilantro and serve with a wedge of lime.
Nutrition Information:
covered percent of daily need
