Chicken & Summer Veggie Tostadas

Hello all– If you go into our back yard and peek through the fence, you can see our neighbor, Mr. Wicks’ garden!  Really more of a mini-farm.  Fruit trees and all kinds of squash,  green beans and loaded tomato bushes eight feet tall!  And he’s generous.  Giving out fruit and his famous roses to neighbors who pass by.  And we are the often happy beneficiaries of his bounty– this week zucchini and yellow squash!

And of course, the best way to use any lovely food is to roll it into a taco, in this case a tostada.  Thanks Mr. Wicks.  They were delicious!

 

CHICKEN & SUMMER VEGGIE TOSTADAS
1 tab. olive oil
1/2 tsp cumin
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/2 pound boneless chicken breast
1/4 cup red onion, chopped fine
1 medium zucchini, chopped to small bits
1 cup fresh (or frozen, defrosted) corn kernels
1/2 cup sales verde
3 tab. chopped cilantro
6 standard corn tortillas
1 tab. olive oil
1/2 cup colby jack, grated
garnish: cilantro, avocado slices

 

Heat the olive oil in a nonstick skillet.  Mix the cumin, salt & pepper in a bowl.  Cut the chicken into flat filets and dredge it in the cumin mixture.  Set it in the hot pan and cook 2 to 3 minutes on each side.  Take the chicken out of the pan to a cutting board and cut it into small bite size pieces.

In the same skillet, add the chopped red onion, zucchini and corn.  Cook for 2 minutes.  Add in the salsa verde and cilantro.  Mix. Take it off the heat.

Set the tortillas onto a baking sheet sprayed with cooking spray.  Brush the tablespoon of olive oil onto the tortillas.  Set them under the broiler on a medium heat setting for 1 or 2 minutes until they are crispy and lightly browned.

Then stir the chicken into the zucchini mixture and heap it onto the tortillas.  Sprinkle the cheese over the tops and set them back under the broiler for just a minute until the cheese melts.  Garnish with cilantro & avocado.  Add a crispy salad and dinner is ready!!

22 thoughts on “Chicken & Summer Veggie Tostadas

    • Don’t you love summer squash Mary? We had zucchini (from the market, not our garden like you!!) and cherry tomatoes on pasta this week and it was so delish! So fun– what else do you have ready to harvest?? xox

    • Hi Lacey– Yep, Mr. Wicks is awesome– he was a college photography professor (now in his 80s) and helped our daughter in high with her photography projects! Such a nice man. And–Lacey loved your side-job post!! You really know how to raise important family issues and people respond!! xo

  1. Hi Rhonda – read this post a few days ago and we had tostadas tonight. They are always a big hit in these parts. I made a vegetarian version (refried white beans that I mashed up and guac and fresh tomatoes) as we have been on vacay and eating out a lot and now need to get sensible again. I get a lot of zuch from my neighbor too so this will be a good recipe to try -Kat

    • Hi Kat– I know what you mean about getting back to real eating after vacation!! ugh. And nice to have a neighbor with real zucchini! Where did you go on vacation??!! Who went? Did you do any food research?? hugs friend!

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