A south-of-the-border supper is ready in a snap thanks to quick-cooking chicken tenders. The tostadas can easily double as soft tacos if you skip broiling the tortillas. Serve with black beans.

 

2 teaspoons canola oil

1 teaspoon ground cumin

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

12 ounces chicken breast tenders

1 cup chopped red onion (about 1)

1 cup fresh corn kernels (about 2 ears)

1 cup chopped zucchini

1/2 cup salsa verde

3 tablespoons chopped fresh cilantro, divided

4 (8-inch) fat-free flour tortillas

Cooking spray

3 ounces Monterey Jack cheese, shredded (about 3/4 cup)

 

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.

 

 

 

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