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!


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!!

Tostadas in Ten Minutes

IMG_1126Hola!  My sis-in-law used to have a little card in her kitchen that read, “Mexican food– 5 ingredients prepared 10 different ways,”  That’s almost true.  But these tostadas are really just all your favorite Mexican ingredients set out to pile up as you please.  And you can get them ready in 10 minutes (if you rush a bit!**).

8 corn tortillas
8 tsp. olive oil
1 can jalapeño refried beans*
2 ripe avocados
1/2 tsp. garlic salt
2 tomatoes, sliced
leaf lettuce, cut in shreds
grated cheddar
sour cream

IMG_1109Set the oven at 400 degrees.  Lay the corn tortillas out on cookie sheets.  Spread 1/2 tsp. olive oil on each tortilla with a brush and then flip them over and do the other side.  Pop them in the oven for 10 minutes–turn them over half way through.  So while those guys are cooking, heat the refried beans in the microwave for 3 minutes.  Smash together the guacamole (see below), slice the tomatoes, cut up the lettuce and plop the cheddar & sour cream into bowls.  Ready to eat!

Scoop the avocado out of the skin and drop it into a bowl.  Take the end of one of the tomatoes and chop it to small bits.  Shake in the garlic salt and smoosh it all with a fork.    Good & simple–you really taste the avocado, not a lot of add-ins.

*We love the jalapeño beans– really not spicy and great flavor.
**Ask my Larry– I’m a “rusher” in the kitchen.  And it has at times brought on major cooking disasters!  but this turned out A-OK)