Chicken And Summer Vegetable Tostadas - cooking recipe

Ingredients

1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
12 ounces chicken breast tenders
1 cup red onion, chopped
1 cup fresh corn kernels, or frozen
1 cup zucchini, chopped
1/2 cup green chili salsa
3 tablespoons fresh cilantro, divided
4 flour tortillas, 8 inch
1 cup shredded monterey jack cheese

Preparation

Preheat broiler.
Combine first 3 ingredients, stirring well. Heat oil in large nonstick skillet over med-high. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; saute 3 minute Add onion, corn and zucchini to pan; saute for 2 min or til chicken is done. Stir in salsa and 2 T cilantro. Cook 2 min or til liquid almost evaporates, stirring frequently.
Working with 2 tortillas at a time, arrange them in a single layer on baking sheet; lighty coat with cooking spray. Broil 3 min or til lightly browned. Spoon about 3/4 c chicken in center of each tortilla, sprinkle with 1/4 c cheese. Broil another 2 min or til cheese melts. Repeat with remaining ingredients. Sprinkle with remaining cilantro.