Chicken & Summer Vegtable Tostadas

• 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)(I also use canned corn)
• 1 cup chopped zucchini
• 1/2 cup salsa verde
• 3 tablespoons chopped fresh cilantro, divided
• 4 (8inch) fat free flour tortillas
• Cooking spray
• 3 ounces Monterey Jack Cheese, shredded (about 3/4 cup)

1. 1. Preheat Broiler
2. 2. Heat a large nonstick skillet over medium -high heart. Add oil to pan; swirl to coat. Combine cumin, salt, and pepper in a bowl. Sprinkle spice mixture evenly over chicken. Add chicken to pan; saute 3 minutes. Add onion, corn, and zucchini to pan; saute 2 minutes or until chicken is done.
3. Stir in salsa and 2 tablespoons cilantro.
4. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
5. 3. Working with 2 tortillas at a time, arrange tortillas on a baking sheet; lightly coat with cooking spray. Broil 3 minutes or until lightly browned, turning after 1 1/2 minutes. Spoon about 3/4 cup chicken mixture on each tortilla;sprinkle each serving with about 3 tablespoons cheese. Broil 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture and cheese. Sprinkle each serving with about 3/4 teaspoon cilantro.

canola oil, ground cumin, kosher salt, black pepper, chicken, red onion, fresh corn kernels, zucchini, salsa verde, fresh cilantro, flour tortillas, cooking spray, cheese

Taken from www.epicurious.com/recipes/member/views/chicken-summer-vegtable-tostadas-52054311 (may not work)