Chicken & Summer Vegetable Tostadas

Ingredients

• 0.3 teaspoon pepper black
• 2 teaspoons canola oil 
• 12 ounces chicken breast 
• 4 8-inch flour tortilla fat-free ()
• 3 tablespoons cilantro leaves fresh divided chopped
• 1 cup ears corn fresh ( 2 ears)
• 1 teaspoon ground cumin 
• 0.3 teaspoon kosher salt 
• 0.8 cup monterrey jack cheese shredded
• 1 cup onion red chopped ( 1)
• 0.5 cup salsa verde 
• 1 cup zucchini chopped

Equipment

• frying pan
• baking sheet
• broiler

Directions

1. Preheat broiler.
2. Combine first 3 ingredients, stirring well.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Sprinkle the spice mixture evenly over chicken.
5. Add chicken to pan; saut for 3 minutes.
6. Add onion, corn, and zucchini to pan; saut for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
7. Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese.
8. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro.
9. Serve immediately.