Summer Veggie Tostadas with Chicken

These summer veggie tostadas with chicken are light, healthy and full of flavor. Top with avocado, sour cream and any other toppings you like!

Every summer, I’m always looking for creative ways to use up summer vegetables – specifically zucchini. For this recipe, I used zucchini, yellow squash and red onion, but you can use whatever other veggies you want to make these delicious tostadas. I think fresh corn would be a delicious addition to these as well.They are so light and fresh and make a terrific summertime dinner.

Another plus is that these are pretty quick to come together. A healthy dinner in around thirty minutes is always a plus in my book!

Here’s what you’ll need:

• 2 cups cooked, shredded (or cubed) chicken
• 1/2 red onion, chopped
• 2 zucchini, diced
• 1 or 2 yellow squash, diced
• 1/2 c salsa
• 1/4 t salt and pepper
• small flour tortillas
• canola oil
• toppings: salsa, sour cream, avocado, fresh cilantro

Start by dicing all your veggies. You’ll need pretty small pieces simply to make them easier to eat.

Heat about a tablespoon of oil on medium heat. Now add the diced veggies and saute for about 3 minutes or until they are starting to soften. Next, add the cooked chicken, cumin, salt and pepper. Mix together and cook for about 1 minute.

Add the 1/2 cup salsa to the mixture and turn heat to low and let this mixture simmer for another minute or two. Most of the liquid should absorb. If it’s still soupy, let it simmer for a couple more minutes.

Now turn your oven on to broil. Lightly spray the tortillas with cooking spray and put them on a baking sheet. Don’t crowd them, so depending on how big your baking sheet is, you will need to do two or three at a time.

Broil for 2-3 minutes or until the tortillas are lightly browned. Then scoop filling on to each tortilla and cover with shredded cheddar cheese. Broil for another 2 minutes or until cheese is melted and bubbly.

Top with avocado, sour cream, more salsa, fresh cilantro, etc.

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Summer Veggie Tostadas with Chicken

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By Denise Palma

Prep Time: 15 mins – Cooking Time: 15 mins – Total Time: 30 mins

Ingredients

• 2 cups cooked, shredded (or cubed) chicken
• 1/2 red onion, chopped
• 2 zucchini, diced
• 1 or 2 yellow squash, diced
• 1/2 c salsa
• 1/4 t salt and pepper
• small flour tortillas
• canola oil
• toppings: salsa, sour cream, avocado, fresh cilantro

Instructions

1

Cook and shred or dice chicken

2

Dice all the veggies.

3

Heat about a tablespoon of oil on medium heat.

4

Saute the veggies for about 3 minutes.

5

Add cooked chicken, cumin, salt and pepper.

6

Mix well and cook for about 1 minute.

7

Add salsa, reduce heat and simmer until liquid is mostly absorbed.

8

Turn oven on to broil.

9

Place tortillas on a cooking sheet and broil for 2 minutes or until starting to brown.

10

Spoon filling and cheese onto each tortilla and broil for about 2 more minutes.

11

Top with sour cream, avocado, salsa, fresh cilantro and lime juice if desired.