Chicken Summer Vegetable Tostadas
Prep time: 
Cook time: 
Total time: 
Serves: 8 tostadas
  • 2 tsp olive oil
  • ½ red onion, chopped
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 zucchini, diced
  • 1 tsp ground cumin
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 12 oz rotisserie chicken, diced
  • ½ cup salsa verde
  • ¼ cup cilantro, chopped and divded
  • 8 tostadas
  • 1 cup cojita cheese, crumbled
  1. Heat olive oil in a large skillet over medium-high heat. Once hot, add the red onion and cook for 2-3 minutes or until softened. Add the corn, zucchini, cumin, salt, and pepper; mix well and cook until vegetables are just beginning to brown, about 4-5 minutes.
  2. To the skillet, add the chicken and salsa; mix well and heat through, about 3 minutes. Stir in half of the cilantro and remove from heat.
  3. Spread 2 tablespoons of crumbled cojita over each tostada and top with the hot chicken and vegetable mixture. Serve immediately, topped with remaining cilantro.
Recipe adapted from Cooking Light
Nutrition Information
Serving size: 1 prepared tostada Calories: 221 Fat: 8.5 Carbohydrates: 20.5 Sugar: 0.8 Sodium: 369 Fiber: 1.3 Protein: 17.5 Cholesterol: 48
Recipe by Prevention RD at