Chicken and Summer Vegetable Tostadas

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     I am loving my garden this summer.  I’ve had cucumbers, zucchini, green peppers, tomatoes, and eggplant in abundance.  I’ve been making a lot of recipes this year with fresh summer veggies because I can just run outside and grab them.  I was looking forward to making this tostada because not only is it Mexican, but it’s full of chicken and vegetables.  All I had to make as a side dish was rice.

      The tortilla gets golden brown and crisp.  The chicken, vegetables, and cheese melt into each other and have a slightly spicy and fresh taste to them.  I ate two of these tostadas and felt full but not stuffed.  It was the perfect summer meal that was quick to make after my zumba class.

Chicken and Summer Vegetables Tostadas (adapted from The Jey of Cooking)
1 T. ground cumin
1 t. salt
1/2 t. black pepper
1 t. garlic powder
2 garlic cloves, minced
3 boneless, skinless chicken breasts, cut into 1 inch cubes
1/2 onion, chopped
1 c. frozen corn

1/2 c. salsa
6 flour tortillas
1/2 c. Monterey Jack cheese, shredded
1/2 c. Cheddar cheese, shredded
sour cream for serving

1.  In a large skillet over medium heat cook the chicken sprinkled with cumin, salt, pepper, and garlic powder.  Saute for 5 minutes.  Add in the garlic cloves, onion, corn, and zucchini and cook for an additional 3 minutes.  Stir in the salsa and cook for 5 minutes.

2.  Preheat the broiler.  Place 2 tortillas on a baking sheet with cooking spray.  Broil for 1-3 minutes or until the tortillas are brown.  Remove from oven and put 3/4 cup of the chicken mixture on top of the tortilla.  Sprinkle with both cheeses and broil for an additional 1-2 minutes or until cheese is melted.