Chicken and Summer Vegetable Tostadas

I originally saw this recipe on the Jey of Cooking, it originated from Cooking Light. I made quite a few changes to it, adding garden fresh bell pepper and black beans for a one dish meal. Adding the salsa verde, or green salsa, was a great way to impart flavor to the chicken and vegetables mixture. Miss F is obsessed with green salsa, she always commands the whole bowl whenever we go out for TexMex. Be sure to use fresh corn if available, it adds a nice sweetness to the chicken.

Chicken and Summer Vegetable Tostadas

1 teaspoon cumin
¼ teaspoon salt
¼ teaspoon pepper
2 boneless skinless chicken breasts, cut into bite sized pieces
1 tablespoon vegetable oil
½ red onion, chopped
½ bell pepper, diced
1 ear of corn, kernels removed
1 zucchini, diced
½ cup green salsa
8 tostada shells
1 can black beans, drained and rinsed
1 cup Monterey Jack cheese, shredded
1 avocado, diced
1 tomato, diced

Preheat the broiler.

Combine cumin, salt and pepper and sprinkle over the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and saute for 3 minutes. Add the zucchini, bell pepper, corn and onion, and saute for an additional 3 minutes, until chicken is done and vegetables begin to soften. Stir in salsa and cook for 1 minute more.

Arrange the tostada shells in a single layer on a baking sheet. Scoop two tablespoons of the beans onto each shell. Top with a tablespoon of cheese and broil for 1 to 2 minutes, until cheese begins to melt. Top each shell with 1/3 cup of the chicken and vegetable mixture and top again with a tablespoon of cheese. Return to oven and broil for 1 to 2 minutes more, until the cheese is melted. Top each with diced avocado and tomatoes.

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