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Chicken and Squash Tostados |
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Written by Vince
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Friday, 22 May 2009 05:14 |
In case you're wondering why I haven't blogged a recipe in a while, it's because I had planned a meal for the other night but it failed to the point where I was unable to recover it into something useful. I ate it anyway because with a bit of spice I found it to be ok but I'd hate to post something like that and have you accidentally make it.
After recovering from my miserable failure, I decided to find a group of recipes to work with so I went on the hunt and what I'll be cooking over the next few days will be my latest discoveries.
The first in the series is a tostado recipe which is a bastardization of the original. You know me, I had to make it healthy and I also had to wife-proof it by removing some of the less desirable ingredients.
I was kind of in a rush when I was making it and I forgot to add the corn to the first batch. The second batch had the corn but I went a little nuts with the cheese (as seen above). These were tasty and I will be taking a couple with me today for lunch.
Chicken and Squash Tostados
- one package (12) 8 inch whole wheat tortillas
- one pound of boneless chicken breasts, cut into bite-sized pieces
- one red onion, chopped
- four garlic cloves, chopped
- two yellow squash, cubed
- one can of corn, drained and rinsed
- two tomatoes, seeded and chopped
- 8oz reduced-fat cheddar-jack cheese
- one tsp ground cumin
- 1/4 tsp ground black pepper
- two tbsp olive oil
Preheat broiler.
Sauté chicken in one tbsp olive oil over medium-high heat until juices run clear and center is no longer pink. Drain and set aside.
Sauté onions in one tbsp olive oil over medium-high heat for three minutes. Add cumin, black pepper and squash and continue to cook for one minute. Add tomatoes and corn and continue to cook for one minute. Add chicken and continue to cook for one minute. Remove from heat and set aside.
On a baking sheet, lay out tortillas and spray with an olive oil mister. Broil for two minutes or until lightly browned. Spoon chicken mixture on center of tortillas spreading evenly and top with cheese. Bake for two minutes or until cheese has melted. Repeat.
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