1 ripe avocado (or substitute a small container of store-bought guacamole)
1/2 cup plus 1 tablespoon store bought salsa verde
2 teaspoons fresh lime juice (omit if using store-bought guacamole)
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon chipotle chili powder
2 tablespoons cooking oil (such as canola), divided
1 pound of boneless, skinless chicken breast, sliced thinly (1/3-inch) crosswise (*or substitute 2 1/2 cups cubed or shredded cooked chicken. See note in instructions)
1 medium zucchini, cut into 1/4-inch dice (2 cups diced zucchini)
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
Cooking spray or additional oil to brush over tortillas
4 ounces shredded Monterey Jack cheese
Fresh ground black pepper
Preheat the broiler
Make The Avocado Salsa: (or substitute store-bought guacamole) In a small bowl, mash avocado with lime juice, 1 tablespoon of salsa verde and a pinch of salt. Set aside.
Cook The Chicken and Vegetables: Mix cumin, salt and chili powder in a small bowl. Heat 1 tablespoon of oil in a large skillet over high heat. Add the chicken to the pan, spreading it out as much as possible. (If using cooked chicken, see *note below) Sprinkle spice mix evenly over chicken. 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 most of the liquid evaporates. Remove pan from heat. Add feta and 4 tablespoons of cilantro. Toss to combine and set pan aside.
Crisp The Tortillas in the Broiler: Work with two tortillas at a time. Spray or brush tortillas lightly with oil on both sides. Lay on a cookie sheet or baking pan. Broil in the center of the oven for two minutes, or until they get some brown spots. (Keep watch to prevent burning). Repeat with two remaining tortillas.
Assemble and Broil the Tostadas: Set two of the toasted tortillas on a baking sheet. Scoop 1/4 of the chicken mixture onto each tortilla. Sprinkle 2 tablespoons of Monterey jack over each. Broil in the middle of the oven for 2 – 2 1/2 minutes, until the cheese has melted. (check often to prevent burning) Repeat with remaining two tortillas.
To Serve: Carefully transfer tostadas to 4 plates, using a spatula or even two spatulas. Sprinkle on remaining cilantro. Add a generous dollop of avocado salsa to each. Season with salt and fresh ground pepper, to taste. Serve immediately.
*Note: If using cooked chicken, add vegetables to the pan first. Sprinkle spices over the veggies. Cook for 2 minutes. Add the chicken and cook for 30 seconds, tossing, to heat. Add salsa and continue with the recipe as written.