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Photography - Bill Nellans

Food Stylist - Jennifer Nellans

Chicken tostadas with vegetables

Serves 4



2 teaspoons canola oil
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini
1 teaspoon ground cumin
¼ teaspoon black pepper
1½ cups shredded rotisserie chicken
½ cup salsa verde
3 tablespoons chopped fresh cilantro, divided
4 (8-inch) fat-free flour tortillas
¾ cup of shredded Monterey Jack cheese




Heat oil in large pan on medium heat, add onion, corn and zucchini; sauté for 3 minutes. Meanwhile, stir cumin and black pepper into chicken. Add chicken mixture to vegetables, cook an additional minute. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently. In another pan (or under a broiler), lightly brown each tortilla. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each with cheese. Broil 2 minutes or until cheese melts. Sprinkle with remaining cilantro. Serve immediately.



Nutritional information (per serving):

371 calories, 11g fat (5g saturated), 36g carbohydrate, 4g fiber, 31g protein, 615mg sodium



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