Chicken and Summer Vegetable Tostadas

Ingrédients

• 1 cuillère à café cumin
• 1/4 cuillère à café black pepper
• 1/4 cuillère à café salt
• 2 cuillères à café canola oil
• 12 oz chicken breast tenders
• 1/2 tasse salsa
• 0,12 cup cilantro, chopped
• 1 tasse corn kernels
• 1 tasse, haché red onion
• 1 tasse, hachée zucchini
• 4 flour tortillas
• 1 cup shredded monterey jack cheese, low fat

Directives

1. Pre-heat broiler.
2. Combine first 3 ingredients, stirring well. Heat oil in a large non-stick skillet over medium-high heat.
3. 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.
4. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
5. 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.
6. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese.
7. 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.
8. Serve immediately, optionally with black beans.