1 medium zucchini, cut into 1/4-inch dice (2 cups)
1 medium red onion, peeled and diced
2 fresh ears of corn, kernels cut off the cob (or 1 1/2 cups frozen corn, defrosted)
1/2 cup chopped cilantro
4 ounces crumbled feta cheese
4 8-inch flour tortillas (or corn tortillas, for gluten-free)
Cooking spray or additional oil to brush over tortillas
4 ounces shredded Monterey Jack cheese
Salt and fresh ground black pepper
Preheat the broiler and set an oven rack in the center position.
Make the Salsa: (Skip this step if using store-bought guacamole) To make the salsa, in a small bowl, mash the avocado with lime juice (2 teaspoons), salsa verde (1 tablespoons) and a pinch of salt.
Cook Chicken and Veggie Filling: (If using pre-cooked chicken, skip this step and follow directions in NOTES) Mix cumin (1 teaspoon), salt (1/2 teaspoon) and chili powder (1/4 teaspoon) in a small bowl. Heat oil (1 tablespoon) in a large skillet over high heat. Add the chicken to the pan and sprinkle spice mix evenly over it. Cook, tossing frequently for 2 minutes, until almost cooked through. Add corn, zucchini and onion to the pan. Cook for 2 minutes, tossing frequently so everything cooks evenly. Add 1/2 cup of salsa verde and simmer for a minute or so, until the chicken is cooked through. Remove pan from heat. Add feta and 4 tablespoons of cilantro. Toss to combine.
Crisp The Tortillas in the Broiler: Work with two tortillas at a time. Spray or brush tortillas lightly with oil on both sides and set them onto a baking sheet. Broil for two minutes, or until they get some brown spots. (Keep watch to prevent burning). Repeat with the two remaining tortillas.
Heat in the oven: Set 2 toasted tortillas on a baking sheet and scoop 1/4 of the chicken vegetable mixture onto each tortilla. Sprinkle each with 2 tablespoons of cheese. Broil in the middle of the oven for 2 – 3 minutes, until the filling is heated through and the cheese is melted. (Watch carefully to prevent burning). Repeat with the remaining 2 tortillas.
Serve: Carefully transfer tostadas to 4 plates, using a spatula or even two spatulas. Sprinkle with remaining cilantro. Add a generous dollop of avocado salsa to each. Season with salt and fresh ground pepper, to taste. Serve immediately.
How to make this with pre-cooked chicken: Skip step #2. Mix cumin (1 teaspoon), salt (1/2 teaspoon) and chili powder (1/4 teaspoon) in a small bowl. Heat the oil (1 tablespoon) in a large skillet. Add the corn, zucchini and onions to the pan. Sprinkle the spices over the veggies. Cook for 2 minutes. Add the cubed chicken (2 1/2 cups) and heat, tossing, for 30 seconds. Add the salsa (1/2 cup). Remove pan from heat. Add feta and 4 tablespoons of cilantro. Toss to combine. Continue with step 3.
Keywords: easy chicken tostadas with vegetables and avocado lime salsa