While I am a business and marketing major with 20 years of experience working in the field, my true passion is cooking. Combining work with play has led to the start of this Blog and hopefully a business opportunity down the road. Today’s post is about an article I read in Cooking Light magazine this weekend. I am always inspired by their recipes for several reasons to include; wonderful dishes that weigh in at less than 300 calories, their heart healthy approach to gourmet cooking and the use of herbs and spices that never leave me feeling deprived. I am sharing one of the recipes in this months issue along with my own twist.
Chicken and Summer Vegetable Tostadas
2 tsp Canola Oil
I tsp Cumin
1/4 tsp Kosher Salt
1/4 tsp Black Pepper
12 Oz Chicken breast tenders
1 Cup Chopped red onion (1 mid sized onion)
1 Cup Fresh corn kernals (about 2 ears)
1 Cup Chopped zucchini
1/2 Cup Salsa (I like Jack’s special)
3 TBSP Choppen fresh cilantro – divided
4 (8-inch) Fat free flour tortillas
3 Oz Montery Jack Cheese shredded (about 3/4 cup)
1) Preheat Broiler
2) Heat a large non-stick skillet over medium-high heat. Add oil to pan; swirl to coat. Combine cumin, salt, and pepper in a bowl. Sprinkle spice mixture evenly over chicken. Add chicken to pan; saute 3 minutes. Add onion, corn and zucchini to pan; saute 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
3) Working with 2 tortillas at a time, arrange tortillas on a baking sheet; lightly coat with cooking spray . Broil 3 minutes or until lightly browned, turning after 1 1/2 minutes. Spoon about 3/4 cup chicken mixture on each tortilla; sprinkle each serving with about 3 tablespoons cheese. Broil 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture and cheese. Sprinkle each serving with about 3/4 teaspoon of cilantro.
Now, I like a little more spice depth to my dishes, so the stand alone cumin in this recipe doesn’t give me enough of the warm glow that I would expect from Mexican cuisine. In addition or substitution, I would use chilli powder and/or a tex-mex rub consisting of cumin, garlic, paprika, white pepper, thyme and onion. A little diced fresh jalapeno would kick this dish up to what I refer to as “Bam Pow”. Remember, when you season meats, it is just like love…no one enjoys a one-sided relationship (in other words, spice both sides). As an added flavor boost, grill the chicken AND the corn to give it that beautiful smokey, blackened taste. Serve with homemade margaritas on a deck, add a few friends and you have a dinner party. Enjoy!
Chicken and Summer Vegetable Tostadas (2013, April). Cooking Light, All-Time Top-Rated Recipes, p. 22.